SHRIMP AND PEA POD STIR-FRY
Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.
Provided by EatingWell Test Kitchen
Categories Healthy Brown Rice Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
- In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
- Serve shrimp mixture over rice.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 32.5 g, Cholesterol 158.8 mg, Fat 10.5 g, Fiber 4.9 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 498.8 mg, Sugar 7.3 g
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SHRIMP AND SUGAR SNAP PEAS
Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
Provided by EAKE
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
- Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
- Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g
15 MINUTE SPICY SHRIMP AND SNAP PEAS STIR FRY
A sweet and spicy shrimp stirfry that comes together in less time than it takes to get delivery
Provided by Stephanie
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the shrimp, soy sauce, and cornstarch. In another small bowl, mix together the sambal oelek, rice vinegar, tomato paste, sugar, and 2 tablespoons of water.
- In a frying pan, heat up the oil over medium high heat. When the oil is hot and shimmery, add the shrimp and cook, until pink and cooked through, flipping once.
- Stir in the garlic, and cook until fragrant, 30 seconds.
- Add the snap peas and green onions and cook, 1-2 minutes, or until tender crisp and bright green.
- Add the sauce and cook, stirring, until everything is coated and glossy. Enjoy immediately, on fluffy white rice.
STIR-FRIED SHRIMP & SUGAR SNAP PEAS
This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.
Provided by Grace Young
Categories Healthy Stir Fry Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
- Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.
Nutrition Facts : Calories 185 calories, Carbohydrate 7 g, Cholesterol 159 mg, Fat 7 g, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, Sodium 541 mg, Sugar 3 g
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
- In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
- Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
- Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
BROCCOLI AND SNOW PEA STIR-FRY
Steps:
- Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.
SHRIMP AND SUGAR SNAP PEA STIR-FRY WITH ZOODLES
This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash "zoodles" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.
Provided by grammanese
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
- Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
- Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
- Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 22.7 g, Cholesterol 173.6 mg, Fat 3.5 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 494.5 mg, Sugar 2.2 g
SESAME NOODLES WITH SHRIMP & SNAP PEAS
Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.
Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.
GINGER SHRIMP, SUGAR SNAP PEA, AND CORN STIR-FRY
Categories Stir-Fry Low Cal High Fiber Graduation Dinner Shrimp Corn Summer Healthy Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
- Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
- In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.
Nutrition Facts : Calories 264 g, Fat 8 g, Fiber 4 g, Protein 28 g, SaturatedFat 1 g
ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS
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.
Categories Lunch,Dinner
Time 22m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Serving size: 1 cup shrimp-vegetable mixture and 1/2 cup rice
Nutrition Facts : Calories 172 kcal
SESAME SHRIMP STIR-FRY WITH SUGAR SNAP PEAS
Make and share this Sesame Shrimp Stir-Fry With Sugar Snap Peas recipe from Food.com.
Provided by Cook-a-holic
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Marinade: Dissolve corn starch in water. Mix in soy sauce, sugar, and oil. Stir shrimp in and let sit for 15-20 minutes.
- Sauce: Combine corn starch in water. Mix in sherry, sesame oil, soy sauce, and sugar.
- Steam sugar snap peas.
- In a large skillet or wok, heat canola oil over medium-high heat. Remove shrimp from marinade and stir-fry with garlic and green onions until pink. Add in sugar snap peas.
- Push shrimp and vegetables to the sides of the wok or skillet and pour sauce into the middle. Allow to thicken slightly, adding more cornstarch dissolved in cold water if needed.
- Serve over rice or pasta.
Nutrition Facts : Calories 194.5, Fat 7.1, SaturatedFat 1, Cholesterol 147.2, Sodium 676.2, Carbohydrate 10.7, Fiber 1.8, Sugar 3.8, Protein 18.5
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