Shrimp and Sugar Snap Pea Stir-Fry with Zoodles recipe

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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 calories
carbohydrate: 22.7 g
cholesterol: 173.6 mg
fat: 3.5 g
fiber: 5.8 g
protein: 24.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 494.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.

  2. Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.

  3. 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.

  4. Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash \"zoodles\" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.

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