Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch.

Shrimp, Pepper & Snap Pea Sauté

0
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
4
Difficulty
Easy
Serve this over cooked cauliflower rice or cooked rice stick noodles.

Ingredients

fat free chicken broth

¾ cup(s)

low sodium soy sauce

2 Tbsp, divided

cornstarch

1½ tsp

dry sherry

1 tsp

uncooked shrimp

1 pound(s), large, peeled, deveined

cooking spray

4 spray(s)

sweet red pepper(s)

1 large, cut into thin strips

yellow pepper(s)

1 large, cut into thin strips

uncooked sugar snap peas

1 cup(s), strings removed

jalapeño pepper(s)

1 small, seeded and minced

uncooked scallion(s)

4 medium, minced (plus extra for garnish)

minced garlic

1½ Tbsp

minced ginger

1½ Tbsp

cilantro

½ cup(s), chopped

sesame oil

¼ tsp

garlic chili paste

⅛ tsp, or to taste

Instructions

  1. Combine broth and 1 Tbsp soy sauce in a small bowl.
  2. In a medium bowl, combine cornstarch, remaining 1 Tbsp soy sauce and sherry. Add shrimp and toss to coat; set aside.
  3. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add peppers, snap peas and jalapeño; stir-fry for 1 minute. Add scallions, garlic and ginger; cook until fragrant, 30 seconds.
  4. Add shrimp and any liquid in bowl to skillet; stir-fry until shrimp are pink and opaque, 2-3 minutes.
  5. Add broth mixture; cook, stirring a few times, until sauce thickens a little, 1 minute. Stir in cilantro and oil; garnish with optional chili garlic paste and chopped scallions.
  6. Serving size: 1 cup

Notes

For a richer flavor, add up to 1 1/4 Tbsp sesame oil for 1 SmartPoint value per serving.

A happier, healthier you starts here

Join Today