Asian Shrimp and Snap Pea Stir-Fry

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 5.4 g
  • Cholesterol: 173.5 mg
  • Sodium: 697.6 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 27.2 g

View full nutritional breakdown of Asian Shrimp and Snap Pea Stir-Fry calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    2 tsp. canola oil
    1 garlic clove, minced
    2 tsp. fresh ginger root, grated
    1 small red onion, thinly sliced
    2 cups sugar snap peas
    1 pound shrimp, peeled and deveined
    1 cup chicken broth, divided
    1-1/2 tsp. cornstarch
    2 Tbs. low sodium soy sauce
    1/4 tsp. crushed red pepper flakes, or to taste
    1/2 tsp. unpacked brown sugar
    2 cups brown rice


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. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MICHELELYNN777.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.