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Shrimp & Snap Pea Stir-Fry

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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.

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Rate this recipe 4.5/5 (17 Votes)

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

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

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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