Shrimp & Snap Pea Stir-Fry

Get dinner together fast with this Rachael Ray recipe for Shrimp and Snap Pea Stir-Fry. Serve with long grain rice—a great lunch for the week.

Photo by Nancy H.
Adapted from rachaelraymag.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from rachaelraymag.com

Ingredients

  • 2

    tablespoons canola oil

  • 2

    cloves garlic, thinly sliced

  • 2

    cups sugar snap peas, trimmed

  • 1/2

    cup canned sliced water chestnuts, drained

  • 12

    ounces large shrimp, peeled and deveined

  • 2

    tablespoons ponzu sauce

  • 3

    cups cooked long-grain white rice

Directions

In a large skillet or wok, heat 1 tablespoon oil over medium-high. Add the garlic and cook until fragrant, about 30 seconds. Add the sugar snap peas and water chestnuts; season and cook, stirring, until the peas are crisp-tender, about 2 minutes. Transfer to a medium bowl. In the same skillet, heat the remaining 1 tablespoon oil over medium-high. Add the shrimp in a single layer. Cook, without stirring, until pink on the bottom, about 2 minutes. Turn the shrimp, add the ponzu and cook until the shrimp are cooked through, about 2 minutes. Stir in the vegetables; cook until heated through, about 2 minutes. Season and serve with the rice.

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