Shrimp And Snaps Stir Fry Recipes

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STIR-FRIED SHRIMP & SUGAR SNAP PEAS



Stir-Fried Shrimp & Sugar Snap Peas image

This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.

Provided by Grace Young

Categories     Healthy Stir Fry Recipes

Time 25m

Number Of Ingredients 12

⅓ cup low-sodium chicken broth
1 tablespoon dry sherry
2 teaspoons reduced-sodium tamari or soy sauce
1 ½ teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons peanut or other neutral-flavored vegetable oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 pound raw shrimp (21-25 per pound), peeled, deveined and patted dry
2 cups sugar snap peas, trimmed
½ teaspoon salt
2 scallions, thinly sliced

Steps:

  • Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
  • Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

Nutrition Facts : Calories 185 calories, Carbohydrate 7 g, Cholesterol 159 mg, Fat 7 g, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, Sodium 541 mg, Sugar 3 g

SHRIMP AND SUGAR SNAP PEAS STIR-FRY



Shrimp and Sugar Snap Peas Stir-Fry image

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

SESAME SHRIMP STIR-FRY



Sesame Shrimp Stir-Fry image

This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.

Provided by Debbie

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
¼ teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
½ pound sugar snap peas
⅛ cup cornstarch
¾ cup chicken broth
¼ teaspoon salt

Steps:

  • In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  • Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  • Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g

GINGER SHRIMP, SUGAR SNAP PEA, AND CORN STIR-FRY



Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry image

Categories     Stir-Fry     Low Cal     High Fiber     Graduation     Dinner     Shrimp     Corn     Summer     Healthy     Sugar Snap Pea     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons canola oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 pound sugar snap peas, strings removed
1 cup fresh corn kernels (cut from about 2 ears)
1/2 cup diced red bell pepper
3 green onions, thinly sliced on diagonal
2 teaspoons black or white sesame seeds (optional)

Steps:

  • Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
  • Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

SHRIMP AND SNAPS STIR FRY



Shrimp and Snaps Stir Fry image

Provided by My Food and Family

Categories     Recipes

Time 3h

Number Of Ingredients 12

Marinade
1/3 cup lemon juice
1 tsp hot pepper flakes
2 cloves garlic, crushed
Stir fry
15 cherry tomatoes, halved
1/4 cup fresh dill, chopped
3 Tbsp olive oil
24 large shrimp, peeled and deveined
1 medium carrot, cut in thin 2-inch sticks
4 cups sugar snap peas, cap removed
6 cups hot cooked fusilli pasta

Steps:

  • Combine marinade and boil to combine flavors. Set aside to cool. Pour the cooled marinade over the shrimp, cover and refrigerate for 30 minutes.
  • Toss tomato halves with fresh dill. Heat olive oil in a wok. Add shrimp to wok, stir fry for 2 minutes and remove to bowl. Cover to keep warm.
  • Add carrot sticks to wok, and fry for 3 minutes. Add snap peas and fry for another 2 minutes. Return shrimp and tomatoes to wok and stir fry 1 minute. Serve over hot pasta.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP AND SUGAR SNAP PEA STIR-FRY WITH ZOODLES



Shrimp and Sugar Snap Pea Stir-Fry with Zoodles image

This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash "zoodles" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.

Provided by grammanese

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon packed brown sugar
¼ teaspoon red pepper flakes, or to taste
1 large yellow squash, ends trimmed
2 teaspoons coconut oil
1 small red onion, thinly sliced
2 teaspoons freshly grated ginger
1 clove garlic, minced
4 cups sugar snap peas, strings removed
1 pound jumbo shrimp, peeled and deveined

Steps:

  • Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
  • Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
  • Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
  • Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 22.7 g, Cholesterol 173.6 mg, Fat 3.5 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 494.5 mg, Sugar 2.2 g

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