Shrimp and Sugar Snap Pea Stir-Fry with Zoodles recipe
All Recipes Main Dish Recipes Stir-Fry Shrimp
Ingredients
- 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
Nutrition Info
- 232.3 caloriescarbohydrate: 22.7 gcholesterol: 173.6 mgfat: 3.5 gfiber: 5.8 gprotein: 24.8 gsaturatedFat: 2.4 gservingSize: -sodium: 494.5 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
Directions
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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.