Photo of Asian skillet shrimp and sugar snap peas by WW

Asian skillet shrimp and sugar snap peas

1 - 5
PersonalPoints™ per serving
Total Time
22 min
12 min
10 min
This delicious shrimp and snap pea recipe is even better (and a lot healthier!) than Chinese takeout. The best part is that it takes just about 20 minutes to make it, and everything cooks together in one large skillet, so cleanup is fast. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger, and garlic. A simple sauce of broth, cornstarch, and soy sauce help tie everything together. Serving over long-grain brown rice makes this meal hearty enough for a substantial lunch or dinner. Thinly sliced broccoli or asparagus spears are also tasty in this dish.


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

Cooked long grain 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.
  4. Serving size: 1 cup shrimp-vegetable mixture and 1/2 cup rice