SHRIMP STIR FRY

 

Ingredients :

2 to 3 cups snap peas, trimmed

2 red bell peppers, cut into strips about 1 inch long

3 tbsp sesame oil

1 large sweet onion, sliced

2 cloves garlic, minced

1 1/2 lbs. raw shrimp, peeled and tails removed

1 tbsp chili garlic sauce

1/4 cup soy sauce

1 tsp minced ginger

1 tsp corn starch

Instructions:

Heat a medium size pot of water to a boil and add peas and red bell peppers. Let cook for 2 to 3 minutes, then drain. Set aside.

Meanwhile, heat a large skillet or wok over medium-high heat. Add the sesame oil to the skillet and once hot add in the onion. Cook, stirring frequently until the onion is slightly charred and tender. Stir in the garlic and cook until fragrant, about 30 seconds.

Toss in the peas and peppers, stir to combine, and cook for an additional 2 minutes.

In a small bowl whisk together the chili garlic sauce, soy sauce, ginger, and corn starch, and set aside.

Toss in the shrimp and cook until the shrimp start to turn pink. Add in the sauce and toss to coat, letting the sauce thicken slightly. Serve hot over white rice if desired. Enjoy!

Tips:

1- if you use colossal or any of the giant shrimp, you’ll need to increase the cooking time. If you use small shrimp, decrease accordingly.

Nutrition Information

Serving: 1/5 batch, Calories: 391kcal, Carbohydrates: 52g, Protein: 26g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 228mg, Sodium: 1493mg, Potassium: 412mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1935IU, Vitamin C: 89.3mg, Calcium: 167mg, Iron: 3.6mg