Stir-Fried Spicy Ginger Shrimp with Sugar Snaps
PersonalPoints™ per serving


Total Time: 29 min
Prep: 25 min
Cook: 4 min
Serves: 4
Easy

At less than 30 minutes from fridge-to-table, this stir-fry is tastier, healthier and faster than Chinese take-out. Ask your fishmonger for deveined shrimp. If that is not available, the easiest way to devein shrimp is to use a shrimp deveining tool, available in the supermarket near the seafood. Excess water will turn your stir-fry into a braise so make sure to pat your shrimp and peas dry before adding to the pan. Skip the rice and add a crunchy green salad with a low-calorie ginger dressing and some shredded carrots and sliced green onions to finish this meal.
Ingredients
  • 3 tbsp reduced-sodium chicken broth
  • 1 tbsp Miso paste, red variety
  • 1 tbsp dry sherry
  • 1 tbsp Sriracha chili sauce
  • 1 tsp sugar
  • 2 tbsp peanut oil, or vegetable oil
  • 1 tbsp Ginger root, minced
  • 1 lb uncooked shrimp, medium size, peeled, deveined, patted dry
  • 3 cups uncooked sugar snap peas, strings removed
  • 1 cup sweet red peppers, cut into slivers
  • ½ tsp table salt
  • ¾ tsp cornstarch


Instructions
  1. In a small bowl, combine broth, miso, dry sherry, sriracha, and sugar.
  2. Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil; add ginger and stir-fry until fragrant, 10 seconds. Push ginger to sides of wok; carefully add shrimp and spread evenly in one layer. Cook undisturbed for 1 minute, as shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper and sprinkle on salt; stir-fry until just combined, 30 seconds. Stir cornstarch into broth mixture and stir to combine; swirl into wok and stir-fry until shrimp are just cooked and vegetables are tender-crisp, 1-2 minutes.
  4. Serving Size: 1 1/4 cups Stir-Fried Spicy Ginger Shrimp with Sugar Snaps!
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