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Thai Shrimp and Snow Peas

Mark Whitnell

"Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts."
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34 m servings 346 cals
Original recipe yields 8 servings

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  • Prep

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  1. Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
  2. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
  3. Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 346 calories; 11.6 g fat; 35.7 g carbohydrates; 24.4 g protein; 173 mg cholesterol; 750 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written except that I used only orange and yellow bell due to what I had on hand and I chose to use ground pepper instead of the whole peppercorns because they are not pleasant to crunch...