“I Can’t Believe it’s Not Fattening”
- By: Devin Alexander
- 1 tbsp. cornstarch
- 1 cup 100% orange juice (not from concentrate; preferably no pulp)
- 1 ¼ pounds 21 – 25 count shrimp (preferably easy-peel), peeled & deveined
- Salt and pepper to taste
- Olive oil spray
- 2 tsp. crushed garlic
Put the cornstarch in a medium bowl or measuring cup. Whisking constantly, add enough orange juice to form a paste. Whisk in the remaining juice and continue whisking until the cornstarch is completely dissolved. Set aside.
Season the shrimp with salt and pepper.
Place a large, nonstick skillet over high heat. When hot, lightly mist the pan with the spray and add the shrimp in an even layer along with the garlic. Cook for 1 – 2 minutes per side, or until the shrimp turns pink and is no longer translucent.
Pour the orange juice mixture over the shrimp, gently stirring it until the sauce has thickened, 2 – 3 minutes.
½ cup serving has 157 calories, 24 g protein, 10 g carbs, 2 g fat, 172 mg cholesterol, trace fiber, 169 mg sodium.
Notes: I tried it with chicken strips instead of shrimp.
Recommendations: Add nuts