Asian Skillet Shrimp and Sugar Snap Peas
- Total Time
Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.
canola oil2 tsp
garlic clove(s)1 clove(s), medium, minced (or more to taste)
ginger root2 tsp, fresh, grated
uncooked red onion(s)1 small, thinly sliced
uncooked sugar snap peas2 cup(s)
uncooked shrimp1 pound(s), frozen, large, thawed, drained, peeled and deveined
canned chicken broth1 cup(s), divided
low sodium soy sauce2 Tbsp
crushed red pepper flakes¼ tsp, or to taste
unpacked brown sugar½ tsp
long grain cooked brown rice2 cup(s)
- 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.
- 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.
- 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.