Weight Watchers Asian Skillet Shrimp And Sugar Snap Peas Recipes

ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS

Asian skillet shrimp and sugar snap peas image

This delicious shrimp and snap pea recipe is even better (and a lot healthier!) than Chinese takeout. The best part is that it takes just about 20 minutes to make it, and everything cooks together in one large skillet, so cleanup is fast. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger, and garlic. A simple sauce of broth, cornstarch, and soy sauce help tie everything together. Serving over long-grain brown rice makes this meal hearty enough for a substantial lunch or dinner. Thinly sliced broccoli or asparagus spears are also tasty in this dish.

Time 22m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tsp Canola oil
1 medium clove(s) Garlic clove(s) minced (or more to taste)
2 tsp Ginger root fresh, grated
1 small Uncooked red onion(s) thinly sliced
2 cup(s) Uncooked sugar snap peas
1 pound(s) Uncooked shrimp frozen, large, thawed, drained, peeled and deveined
1 cup(s) Canned chicken broth divided
2 tsp Cornstarch
2 Tbsp Low sodium soy sauce
0.25 tsp Crushed red pepper flakes or to taste
0.5 tsp Unpacked brown sugar
2 cup(s) Cooked long grain brown rice

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice.
Serving size: 1 cup shrimp-vegetable mixture and 1/2 cup rice

Nutrition Facts : Calories 172 kcal

WEIGHT WATCHER'S ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS

Weight Watcher's Asian Skillet Shrimp and Sugar Snap Peas image

Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.

Provided by autoguy9171

Categories Asian

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
2 teaspoons gingerroot, freshly grated
1 garlic clove, minced (to taste)
1 small red onion, thinly sliced
2 cups uncooked sugar snap peas
1 lb uncooked shrimp, frozen, large, thawed, drained, peeled and deveined
1 cup chicken broth, divided
2 teaspoons cornstarch
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon unpacked brown sugar
2 cups cooked brown rice

Steps:

Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until tender crisp, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir until well blended. Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and brown sugar. Reduce heat to low and simmer just until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.

Nutrition Facts : Calories 261.8, Fat 4.8, SaturatedFat 0.6, Cholesterol 142.9, Sodium 1098, Carbohydrate 33.7, Fiber 4.2, Sugar 2.6, Protein 20.8

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