In medium saucepan, mix cornstarch, broth, garlic powder, pepper, and onions. Over medium-high heat, cook until mixture boils and thickens, stirring constantly.

Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Serve over rice.

This recipe yields 4 servings. Serving size: 1/4 recipe.

Exchanges Per Serving: 3 1/2 Starch, 2 Very Lean Meat.

Nutrition Facts: Calories 329; Calories from Fat 11; Total Fat 1g; Saturated Fat 0g; Cholesterol 161mg; Sodium 646mg; Carbohydrate 54g; Dietary Fiber 1g; Sugars 2g; Protein 22g.