Asian Skillet Shrimp and Sugar Snap Peas

Total Time
22 min
12 min
10 min
Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.


canola oil

2 tsp

garlic clove(s)

1 medium clove(s), minced (or more to taste)

ginger root

2 tsp, fresh, grated

uncooked red onion(s)

1 small, thinly sliced

uncooked sugar snap peas

2 cup(s)

uncooked shrimp

1 pound(s), frozen, large, thawed, drained, peeled and deveined

canned chicken broth

1 cup(s), divided


2 tsp

low sodium soy sauce

2 Tbsp

crushed red pepper flakes

¼ tsp, or to taste

unpacked brown sugar

½ tsp

long grain cooked brown rice

2 cup(s)


  1. Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
  2. Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
  3. Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.


Thinly sliced broccoli or asparagus spears are also tasty in this recipe.

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