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Photo of Shrimp, pepper & snap pea sauté by WW

Shrimp, pepper & snap pea sauté

0
Points®
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
4
Difficulty
Easy
This simple dish makes a bowl full of crunchy vegetables, tender sweet shrimp and a richly flavored glossy Asian inspired sauce in just 30 minutes. Great for an easy weeknight meal, the combination of snap peas, bell peppers and shrimp are so colorful with the sauce and seasonings, you may want to make this for a larger crowd. The jalapeno adds some spice to the stir-fried vegetables and chili-garlic sauce adds another layer and more kinds of flavor. Choose your level of spice by adding more or less of those to the dish. Serve this gorgeous saute over quickly cooked cauliflower rice or hot cooked rice stick noodles.

Ingredients

Fat free chicken broth

¾ cup(s)

Low sodium soy sauce

2 Tbsp, divided

Cornstarch

1½ tsp

Sherry wine (dry)

1 tsp

Uncooked shrimp

1 pound(s), large, peeled, deveined

Cooking spray

4 spray(s)

Red bell pepper

1 large, cut into thin strips

Yellow bell pepper

1 large, cut into thin strips

Sugar snap peas

1 cup(s), whole, strings removed

Jalapeño pepper

1 small, seeded and minced

Scallions

4 medium, minced (plus extra for garnish)

Jarred minced garlic

1½ Tbsp

Minced ginger

1½ Tbsp

Cilantro

½ cup(s), chopped

Sesame oil

¼ tsp

Garlic chili paste

⅛ tsp, or to taste

Instructions

  1. Combine broth and 1 Tbsp soy sauce in a small bowl.
  2. In a medium bowl, combine cornstarch, remaining 1 Tbsp soy sauce and sherry. Add shrimp and toss to coat; set aside.
  3. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add peppers, snap peas and jalapeño; stir-fry for 1 minute. Add scallions, garlic and ginger; cook until fragrant, 30 seconds.
  4. Add shrimp and any liquid in bowl to skillet; stir-fry until shrimp are pink and opaque, 2-3 minutes.
  5. Add broth mixture; cook, stirring a few times, until sauce thickens a little, 1 minute. Stir in cilantro and oil; garnish with optional chili garlic paste and chopped scallions.
  6. Serving size: 1 cup

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