Shrimp and Snow Pea Stir-Fry

Randy Mayor; Bob Gager

This stir-fry dish is ready in 11 minutes and features shrimp, snow peas, and is served with rice.

Yield: 7 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 23%
  • Fat: 7.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3g
  • Protein: 37.4g
  • Carbohydrate: 14.1g
  • Fiber: 2.7g
  • Cholesterol: 259mg
  • Iron: 5.4mg
  • Sodium: 838mg
  • Calcium: 117mg


  • 1 teaspoon dark sesame oil
  • 2 tablespoons bottled minced fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon bottled minced garlic
  • 1 small red bell pepper, cut into 1 1/2-inch pieces
  • 1 small red onion, cut into 8 wedges
  • 1 cup snow peas, trimmed
  • 1 1/2 pounds peeled and deveined large shrimp
  • 3 tablespoons sesame seeds, toasted


  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
  3. Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.
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