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.

Ratings & Reviews

Good Easy Dinner

jmeleeS
March 15, 2017
This was an easy to make recipe that my family really liked. I will make it again. 

seaside725

BonniePH
July 02, 2015
Yummy, easy, quick dish.  My family cannot wait for me to make it again.

wodtke's Review

SharonBond
May 19, 2014
This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.

katespicier's Review

fsmithx
October 13, 2013
N/A

JNBank's Review

katespicier
August 16, 2013
N/A

BonniePH's Review

MrsB05
August 02, 2013
I make this regularly, using the full 2t pepper (we love pepper in our house!). When I don't have snow peas on hand, I've used edamame, water chestnuts, snap peas, asparagus. We really enjoy this dish!

gorleyv's Review

valthepal6
June 09, 2013
N/A

mrsandujar's Review

StephanieLark
May 24, 2013
Great recipe- easy to make and different than your typical shrimp recipes!

MrsB05's Review

Rebecca
May 20, 2013
This was just ok. Bland, really. Next time, if there is a next time, I'd do what others have noted and add some crushed red pepper.

nola0107's Review

JillyBurke
May 09, 2013
My whole family thought this was really yummy! My 12 year old said I should make it again, which is always a good sign. The flavors were nice. I made the recipe exactly according to the recipe except I used 1 t. pepper. I thought it could have used maybe a half teaspoon more, but I think I had more shrimp than it called for. I will say I expected a little more of the sauce. I thought it would be darker and have a deeper flavor, but it was still good. I will make it again. I only gave three stars because I wouldn't serve it for company, but it makes a great weeknight meal for my family, especially when we are tired of chicken.