Recipe Image

Shrimp and Pea Pod Stir-Fry

  • 30 m
  • 30 m
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.”


    • 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


  • 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.
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