Thai Shrimp and Sugar Snap Peas recipe

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Ingredients

1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
1 (1 inch) piece ginger, grated
1 pound fresh sugar snap peas
2 tablespoons water
1 tablespoon cornstarch
1 pound frozen uncooked shrimp
1 (15 ounce) can coconut milk
2 plum tomatoes, diced
6 leaves Thai basil, thinly sliced

Nutrition Info

405.4 calories
carbohydrate: 17.7 g
cholesterol: 172.6 mg
fat: 27.4 g
fiber: 4.8 g
protein: 24.1 g
saturatedFat: 20.9 g
servingSize: -
sodium: 215.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat, cook and stir until fragrant, about 1 minute. Add sugar snap peas, cook until bright green, 1 to 2 minutes.

  2. Stir water and cornstarch together in a small bowl until smooth, pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high, cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.

Recipe Yield

4 servings

Recipe Note

Sweet sugar snap peas and shrimp cooked with coconut milk, garlic, ginger, and some heat! Serve over cooked rice noodles.

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