10-Minute Ginger Shrimp Snow Pea Stir Fry

10-Minute Ginger Shrimp Snow Pea Stir Fry

Prep Time Prep: PT5M Cook Time Cook: PT5M Total Time Total: PT10M

Yield: 3-4 servings

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  • 2 tablespoons ponzu (see notes)
  • ¾ cup low sodium chicken broth
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1-3 teaspoons sriracha, optional
  • 2 teaspoons oil
  • 2-inch knob of ginger, julienned
  • 1 lb. shrimp, peeled/deveined
  • 8-ounces snap or snow peas, cleaned
  • 1/2 cup shredded carrots
  1. SAUCE: whisk the ingredients listed for the sauce in a measuring cup. Start with less sriracha, you can always add in more later. Set aside.
  2. SHRIMP STIR FRY: Heat a nonstick saute pan over medium-high heat. Spray with cooking spray or drizzle in 2 teaspoons of oil. Add the ginger to the skillet and allow it to sizzle; saute for 1 minute. Then add the shrimp and cook them until they just beginning to turn opaque; about 30 seconds. Add the carrots and snow peas and drizzle in the prepared sauce. The sauce should start bubbling and you’ll notice it with thicken. When the shrimp curl up into a ‘c’ shape, taste and adjust with additional sriracha as desired. Serve over warm rice and decorate with toasted sesame seeds if desired.

Ingredients

  • 2 tablespoons ponzu (see notes)
  • ¾ cup low sodium chicken broth
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1-3 teaspoons sriracha, optional
  • 2 teaspoons oil
  • 2-inch knob of ginger, julienned
  • 1 lb. shrimp, peeled/deveined
  • 8-ounces snap or snow peas, cleaned
  • 1/2 cup shredded carrots

Instructions

  1. SAUCE: whisk the ingredients listed for the sauce in a measuring cup. Start with less sriracha, you can always add in more later. Set aside.
  2. SHRIMP STIR FRY: Heat a nonstick saute pan over medium-high heat. Spray with cooking spray or drizzle in 2 teaspoons of oil. Add the ginger to the skillet and allow it to sizzle; saute for 1 minute. Then add the shrimp and cook them until they just beginning to turn opaque; about 30 seconds. Add the carrots and snow peas and drizzle in the prepared sauce. The sauce should start bubbling and you’ll notice it with thicken. When the shrimp curl up into a ‘c’ shape, taste and adjust with additional sriracha as desired. Serve over warm rice and decorate with toasted sesame seeds if desired.