Bill Phillips Back To Fit Recipes: Singapore Shrimp
Bill Phillips
Bill Phillips
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740 Calories
66 g Carbs
72 g Protein
21 g Fat
Total Time
2 servings

This Asian-inspired meal can be made for dinner or lunch. It can help you meet your daily macros and still instigate arousal in your taste buds! When you need a meal to pick you up, this will do the trick. The soy beans are perfect on the side. Above all, this is a nutritious meal that gives you energy and power for your workouts.


  • 1 cup white Rice
  • 2 cup soybeans, green, raw
  • 1 lb small shrimp, peeled and deveined
  • ⅛ tsp, ground white Pepper
  • ¼ cup low-sodium chicken broth
  • 3 tbsp low-sugar ketchup
  • 2 tbsp light soy sauce
  • 2 Tbsp rice wine vinegar
  • 6 tbsp ginger, minced
  • 1 tbsp chopped shallots
  • 1 whole jalapeno pepper, diced
  • ¼ cup liquid egg whites

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  1. Prepare jasmine rice according to package directions; keep warm.
  2. While the rice is cooking, prepare soybeans (edamame) according to package directions.
  3. In a medium mixing bowl, stir together shrimp, corn starch, and white pepper; set aside.
  4. In a small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar, and chili garlic sauce; set aside.
  5. Heat oil in a wok or large skillet over high heat. Add garlic, ginger, shallot, and jalapeno; stir-fry for 30 seconds. Add shrimp mixture to the wok or skillet and stir-fry for 2 minutes. Then add the chicken broth mixture and stir-fry for 1 more minute.
  6. While stirring, slowly pour the egg substitute into the shrimp mixture. Continue to cook— stirring constantly—for another 30 seconds.
  7. Divide the rice into four portions. Spoon a portion of shrimp over each serving of rice. Place a fourth of the soybeans on each plate, serve and enjoy!

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