Asian skillet shrimp and sugar snap peas
4 Points, Weight Watchers
Ingredients
2 tsp canola oil
1 medium clove(s) , minced (or more to taste) garlic clove(s)
2 tsp , fresh, grated ginger root
1 small , thinly sliced uncooked red onion(s)
2 cup(s) uncooked sugar snap peas
1 pound(s) , frozen, large, thawed, drained, peeled and deveined uncooked shrimp
1 cup(s) , divided canned chicken broth
2 tsp cornstarch
2 Tbsp low sodium soy sauce
1/4 tsp , or to taste crushed red pepper flakes
1/2 tsp unpacked brown sugar
2 cup(s) long grain cooked brown rice
Directions
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.
Nutrition
4 smart points