Name: Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Low-sodium chicken broth - 1 cup; Reduced-sodium soy sauce - 2 tablespoons; Cornstarch - 2 teaspoons; Packed brown sugar - 1 teaspoon; Red pepper flakes, or to taste - ¼ teaspoon; Yellow squash, ends trimmed - 1 large; Coconut oil - 2 teaspoons; Red onion, thinly sliced - 1 small; Freshly grated ginger - 2 teaspoons; Garlic, minced - 1 clove; Sugar snap peas, strings removed - 4 cups; Jumbo shrimp, peeled and deveined - 1 pound

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.