Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Shrimp and Sugar Snap Pea Stir-Fry with Zoodles

1. Low-sodium chicken broth - 1 cup
2. Reduced-sodium soy sauce - 2 tablespoons
3. Cornstarch - 2 teaspoons
4. Packed brown sugar - 1 teaspoon
5. Red pepper flakes, or to taste - ¼ teaspoon
6. Yellow squash, ends trimmed - 1 large
7. Coconut oil - 2 teaspoons
8. Red onion, thinly sliced - 1 small
9. Freshly grated ginger - 2 teaspoons
10. Garlic, minced - 1 clove
11. Sugar snap peas, strings removed - 4 cups
12. Jumbo shrimp, peeled and deveined - 1 pound

How to cook deliciously - Shrimp and Sugar Snap Pea Stir-Fry with Zoodles

1. Stage

Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.

2. Stage

Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.

3. Stage

Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.

4. Stage

Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.