Shrimp and Pea Pod Stir-Fry

Shrimp and Pea Pod Stir-Fry

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From: Diabetic Living Magazine

Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen medium shrimp in shells
  • ½ cup reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons vegetable oil
  • 1 cup sliced onion
  • 1 cup packaged fresh julienned carrots
  • 12 ounces snow pea pods, trimmed
  • 1⅓ cups hot cooked brown rice

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
  2. In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
  3. Serve shrimp mixture over rice.

Nutrition information

  • Serving size: 1½ cups shrimp mixture and ⅓ cup rice
  • Per serving: 323 calories; 11 g fat(1 g sat); 5 g fiber; 32 g carbohydrates; 26 g protein; 56 mcg folate; 159 mg cholesterol; 7 g sugars; 6,021 IU vitamin A; 57 mg vitamin C; 128 mg calcium; 3 mg iron; 499 mg sodium; 681 mg potassium
  • Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (95% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, 2 lean protein, 1 fat, 1 starch

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