Shrimp-Snap Pea Stir-Fry

Succulent shrimp and crisp sugar snap peas tossed in an aromatic garlic and sesame sauce, served over fluffy jasmine rice.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 3
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.20/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• stir-fry
• savory
• healthy

Ingredients

• 1 pound shrimp (peeled and deveined)
• 8 ounce sugar snap peas (trimmed)
• 1 tablespoon vegetable oil
• 3 clove garlic (minced)
• 2 tablespoon gluten-free tamari
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2.25 cup water
• 1 cup jasmine rice (uncooked)

Instructions

1. Combine jasmine rice and 2 cups water in a small pot, bring to a boil, cover, reduce heat to low, and cook for 12 minutes until fluffy.
2. In a small bowl, whisk together gluten-free tamari, toasted sesame oil, cornstarch, and 1/4 cup water to form the sauce.
3. Heat vegetable oil in a large skillet or wok over high heat. Add sugar snap peas and stir-fry for 2 minutes until bright green.
4. Add minced garlic and shrimp to the skillet. Cook for 3 minutes, tossing constantly, until shrimp turn pink and opaque.
5. Pour the tamari-sesame sauce into the skillet and simmer for 1 minute until thickened and glossy, coating the shrimp and snap peas.
6. Divide warm jasmine rice among plates and top with the garlic shrimp and snap peas.

Notes

Thawing frozen peeled shrimp under cold water takes just 5 minutes.

Nutrition (per serving)

• Calories: 429
• Protein: 34.7 g
• Carbohydrates: 56 g
• Fat: 7.4 g
• Fiber: 1 g
• Sodium: 828 mg
• Saturated Fat: 1.5 g
• Sugar: 1.3 g
• Cholesterol: 213 mg