
Stir-Fried Spicy Ginger Shrimp with Sugar Snaps
3 - 5
PersonalPoints™ per serving
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
4
Difficulty
Easy
Next time you’re hankering for Chinese takeout, consider making this stir-fry instead—it’ll be on your table just as quickly. Here, a classic combo of shrimp and veggies gains tasty nuance from ingredients like red miso, which brings earthy depth, and zippy sriracha. And there’s a reason the cooking starts with fresh ginger—its peppery bite is key in this dish. Serve over steamed cauliflower rice or broccoli rice.
Ingredients
Reduced-sodium chicken broth
3 Tbsp
Dry sherry
1 Tbsp
Miso paste
1 Tbsp, red variety
Sriracha chili sauce
1 Tbsp
Sugar
1 tsp
Peanut oil
2 Tbsp, or vegetable oil
Ginger root
1 Tbsp, peeled, finely chopped
Uncooked shrimp
1 pound(s), medium size, peeled, deveined, patted dry
Uncooked sugar snap peas
3 cup(s), (about 8 oz), strings removed
Sweet red pepper(s)
1 cup(s), thinly sliced
Table salt
½ tsp
Cornstarch
¾ tsp