Weight Watcher's Asian Shrimp and Snap Pea Stir-Fry

Weight Watcher's Asian Shrimp and Snap Pea Stir-Fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 5.4 g
  • Cholesterol: 173.5 mg
  • Sodium: 710.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 27.2 g

View full nutritional breakdown of Weight Watcher's Asian Shrimp and Snap Pea Stir-Fry calories by ingredient
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Introduction

Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic. Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.
Number of Servings: 4

Ingredients

    2 tsp olive oil
    1 clove(s) (medium) garlic clove(s), minced (or more to taste)
    2 tsp ginger root, fresh, grated
    1 small red onion(s), thinly sliced
    2 cup(s) sugar snap peas
    1 pound(s) shrimp, frozen, large, thawed, drained, peeled and deveined
    1 cup(s) canned chicken broth, divided
    1 1/2 tsp cornstarch
    2 Tbsp low-sodium soy sauce
    1/4 tsp crushed red pepper flakes, or to taste
    1/2 tsp unpacked brown sugar
    2 cup(s) cooked brown rice

Directions

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.

NOTE: Thinly sliced broccoli or asparagus spears are also tasty in this recipe.


Serving Size: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ANDIAPL.

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