Ingredients

1 tbsp (15 mL) Asian Seasoning Mix
½ tsp (2 mL) salt
¼ tsp (1 mL) white pepper (optional)
2 tsp (30 mL) sesame oil
20 shrimp (16–20 count), peeled and deveined

3 tbsp (45 mL) low-sodium soy sauce
2 tbsp (30 mL) water
1 tbsp (15 mL) honey
½ tbsp (7mL) Asian Seasoning Mix
½ tbsp (7 mL) cornstarch

3 tbsp (45 mL) vegetable oil, divided
1 red bell pepper, thinly sliced
1 large zucchini, sliced in half lengthwise then cut into 1/4" (6-mm) thick half circles
8 canned baby corns, drained and cut into ½" (1-cm) pieces
⅔ cup (150 mL) sliced water chestnuts

1 tsp (5 mL) toasted sesame seeds
Optional: 1 tbsp (15 mL) chopped dry roasted peanuts

Directions

For the marinade, whisk together the seasoning mix, salt, white pepper (if using), and sesame oil in a medium mixing bowl.
Add the shrimp to the marinade and toss until coated. Cover with plastic wrap and set aside.
For the sauce, whisk together the soy sauce, water, honey, seasoning mix, and cornstarch in a small bowl; set aside.
Heat 1 tbsp (15 mL) of oil in a large skillet over medium-high heat for 1–3 minutes. Add the marinated shrimp and cook until they’re no longer translucent, about 2 minutes per side. Remove the shrimp from skillet and transfer to a plate.
Pour the remaining oil into pan and swirl to coat. Add the bell pepper, zucchini, corn, and water chestnuts. Continue cooking over medium-high heat for 3–4 minutes.
Add the shrimp back to skillet and toss together. Cook for an additional 2–3 minutes. Pour the sauce over the stir-fry mixture and toss until the sauce thickens slightly and coats the shrimp and vegetables, about 1 minute. Remove from the heat.
Top with the sesame seeds and peanuts, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 280, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 960 mg, Carbohydrate 19 g, Fiber 3 g, Sugars 9 g (includes 4 g added sugar), Protein 8 g