Dinner
Shrimp and Pea Pod Stir-Fry
Shrimp sizzles with onion and carrots in hot oil, absorbing a silky soy-ginger-sesame sauce that clings to each bite. The result is a bright, savory dish with tender seafood, crisp vegetables, and a gentle hint of heat.
- Total
- 42 min
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 323
- Protein
- 26g
- Carbs
- 33g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 499mg
Ingredients
- 1 lb fresh or frozen medium shrimp in shells
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 2 tsp grated fresh ginger
- 2 tsp sesame oil
- 3 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 2 tbsp vegetable oil
- 1 cup sliced onion
- 1 cup packaged fresh julienned carrots
- 12 oz snow pea pods, trimmed
- 1 1/3 cup hot cooked brown rice
Instructions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
- In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
- Serve shrimp mixture over rice.