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Asian Skillet Shrimp and Sugar Snap Peas by

Thinly sliced broccoli or asparagus spears are also tasty in this recipe.

WW Pointsplus value - 7

Serves - 4

Prep Time - 12 min

Cook Time - 10 min


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


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, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.

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