Thai Shrimp and Snow Peas recipe
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Ingredients
- ½ cup lemon juice ¼ cup soy sauce 2 tablespoons brown sugar 2 teaspoons fish sauce 1 teaspoon red pepper flakes, or to taste ½ teaspoon cornstarch, or as desired 6 tablespoons olive oil, divided 10 cloves garlic, minced 2 jalapeno peppers, seeded and chopped 10 whole black peppercorns 2 onions, sliced 2 (6 ounce) packages frozen sugar snap peas, thawed 12 cherry tomatoes 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 2 pounds fresh shrimp, peeled and deveined ¼ cup chopped fresh cilantro ¼ cup chopped fresh mint 2 cups cooked long-grain rice 1 cup fresh bean sprouts, or to taste
Nutrition Info
- 346.2 caloriescarbohydrate: 35.7 gcholesterol: 172.8 mgfat: 11.6 gfiber: 5.2 gprotein: 24.4 gsaturatedFat: 1.8 gservingSize: -sodium: 750.5 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Thai Shrimp and Snow Peas
Directions
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Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns, cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper, cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint, cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Place shrimp mixture on a serving platter with rice and bean sprouts, pour sauce on top.