Shrimp, Pepper & Snap Pea Sauté
- Total Time
- 0:33
- Prep
- 0:25
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
Serve this over cooked cauliflower rice or cooked rice stick noodle.
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fat free chicken broth¾ cup(s)
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low sodium soy sauce2 Tbsp, divided
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cornstarch1 ½ tsp
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dry sherry1 tsp
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uncooked shrimp1 pound(s), large, peeled, deveined
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cooking spray4 spray(s)
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sweet red pepper(s)1 large, cut into thin strips
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yellow pepper(s)1 large, cut into thin strips
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uncooked sugar snap peas1 cup(s), strings removed
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jalapeño pepper(s)1 small, seeded and minced
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uncooked scallion(s)4 medium, minced (plus extra for garnish)
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minced garlic1 ½ Tbsp
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minced ginger1 ½ Tbsp
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cilantro½ cup(s), chopped
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sesame oil¼ tsp
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garlic chili paste⅛ tsp, or to taste
- Combine broth and 1 Tbsp soy sauce in a small bowl.
- In a medium bowl, combine cornstarch, remaining 1 Tbsp soy sauce and sherry. Add shrimp and toss to coat; set aside.
- 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.
- Add shrimp and any liquid in bowl to skillet; stir-fry until shrimp are pink and opaque, 2-3 minutes
- 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.
- Serving size: 1 c