Asian Skillet Shrimp and Sugar Snap

By blum099

POINTS® Value: 6
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

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

Ingredients

• 2 tsp canola oil
• 1 large garlic clove(s), minced
• 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

Details

Servings 4

Preparation

Step 1

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.