Photo: Brian Woodcock; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 cup shrimp mixture and 1/2 cup rice)

Sustainable Choice: Buy Pacific white shrimp farmed in fully recirculating systems or inland ponds.

For a milder dish, use only 1 teaspoon black pepper.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Keep warm.

Step 2

Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

Step 3

Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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