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Asian Skillet Shrimp and Sugar Snap Peas


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Rate this recipe 4.7/5 (7 Votes)


  • 2 tsp canola oil
  • 1 clove(s) (medium) garlic clove(s), minced (or more to taste)
  • 2 tsp ginger root, fresh, grated
  • 1 small uncooked red onion(s), thinly sliced
  • 2 cup(s) uncooked sugar snap peas
  • 1 pound(s) uncooked shrimp, frozen, large, thawed, drained, peeled and deveined
  • 1 cup(s) canned chicken broth, divided
  • 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


Preparation time 10mins
Cooking time 20mins
Adapted from


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, abo

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