Stir Fry Shrimp with Snow Peas
Stir Fry Shrimp with Snow Peas is a restaurant quality dish that is ready in less than 10 minutes. It's the ultimate one-pan dinner.
- ¾ cup (6-ounces) chicken broth (See Tip 1)
- ¼ cup (2-ounces) Teriyaki Sauce
- 1 Tablespoon corn starch
- 2 Tablespoons (1-ounce) peanut oil (See Tip 2)
- 12 ounces fresh shrimp, deheaded, shells removed and deveined (See Tips 3 and 4)
- 1 Tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 6 ounces fresh snow peas (about 2 cups) (See Tip 5)
- ½ cup sliced green onions (white and green part)
- Cooked white rice
For the sauce, whisk together chicken broth, teriyaki sauce and corn starch. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add shrimp, ginger and garlic. Cook, stirring for 2 minutes, or until shrimp begins to turn pink.
Add snow peas; stir to combine. Cook, stirring for 2 minutes. Add green onions; stir to combine. Cook, stirring for 2 minutes.
Add the sauce; stir to combine. Cook, stirring for 2 minutes or until the sauce is thickened and bubbly.
Serve over white rice. Yield: 4 servings.
- I used low sodium chicken broth, but you could use regular sodium chicken broth.
- May use vegetable oil in place of peanut oil. However, I would recommend against using olive oil because of its low smoke point.
- I like to use head-on shrimp and clean them myself. 1 ½ pounds of head-on shrimp produces 12 ounces of cleaned and deveined shrimp.
- May use frozen shrimp in this recipe. Be sure to thaw the shrimp before using.
- May use frozen snow peas in place of the fresh snow peas. If using frozen, thaw before use and pat dry.
Calories: 188kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 809mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 2mg