Weight Watchers Asian Skillet Shrimp and Sugar Snap Peas
Asian style shrimp with sugar snap peas over long grain rice, all lightened up!
This recipe contains rice (brown), crushed red pepper, oil (canola), garlic (fresh), ginger (fresh), onions (red), peas (snap), shrimp, chicken broth, cornstarch, soy sauce (low-sodium), sugar (brown)
Prep time: 15 min
Cook time: 10 min
- 1 cup(s) long grain brown rice
- 1/4 tsp. crushed red pepper flakes, or to taste
- 2 tbsp. canola oil
- 1 clove(s) medium garlic clove(s), minced
- 2 tsp. ginger root, fresh, grated
- 1 whole red onion, small, thinly sliced
- 1/2 lb. uncooked sugar snap peas
- 1 lb. uncooked shrimp, frozen, large, thawed, drained, peeled and deveined
- 1 cup(s) chicken broth, divided
- 2 tsp. cornstarch
- 2 tbsp. low sodium soy sauce
- 1/2 tsp. brown sugar, unpacked
- 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.
- 2. 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.
- 3. 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.
- 4. ***tips*** thinly sliced broccoli or asparagus spears are also tasty in this recipe.