Nutrition per serving may change if servings are adjusted.
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
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.
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.