1 tbsp Soy Sauce 1 tsp Chopped Garlic 1 tsp Ground Ginger 3 oz Baby Carrots 1/2 cup Onions 3/4 cup Sugar Pea Snaps 1 tsp Olive Oil 12 Large Shrimp 1 tsp ground red pepper
Combine first 3 ingredients in a small bowl. Heat olive oil in a nonstick skillet over medium heat. Add vegetables, cook and stir constantly, until tender, about 3 minutes. Stir in Shrimp, red pepper with vegetables, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Add liquid mix and cook until thickened. Serve immediately. Makes one serving.
Number of Servings: 1
Recipe submitted by SparkPeople user MCMAHONJULIE.
This was great..used a good brand of frozen stir fry veggie mix (just veggies ..no sauce). I also used sambal olek which is a chili paste that can be bought at an asian supermarket. Also bean sprouts can be added for some nice texture.
Delicious and simple. I love spicy food and this dish definitely made my lips tingle. Other members of the household weren't fans of the spice factor, though - next time, I'll reduce the red pepper by half so that everyone can enjoy this dish.
Simple yet amazingly tastey! I didn't have snap peas so I used broccoli. I don't like too spicey so I only sprinkled with the red pepper. I had it with 1/2 cup brown rice and it was great. I had it 2x this week already! THANKS FOR SHARING!