Shrimp And Sugar Snap Pea Stir Fry With Zoodles Recipes

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SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp and Sugar Snap Peas Stir-Fry image

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

SHRIMP AND SUGAR SNAP PEA STIR-FRY WITH ZOODLES

This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash "zoodles" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.

Provided by grammanese

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12



Shrimp and Sugar Snap Pea Stir-Fry with Zoodles image

Steps:

  • Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
  • Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
  • Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
  • Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 22.7 g, Cholesterol 173.6 mg, Fat 3.5 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 494.5 mg, Sugar 2.2 g

1 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon packed brown sugar
¼ teaspoon red pepper flakes, or to taste
1 large yellow squash, ends trimmed
2 teaspoons coconut oil
1 small red onion, thinly sliced
2 teaspoons freshly grated ginger
1 clove garlic, minced
4 cups sugar snap peas, strings removed
1 pound jumbo shrimp, peeled and deveined

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