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Ingredients34 m servings 346
Original recipe yields 8 servings
- 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.
- 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.
- Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.
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- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 346 calories; 11.6 35.7 24.4 173 750 Full nutrition
ReviewsRead all reviews 2
It is time I must invest in a larger wok! This recipe is great. My sister's all ate and wanted more. I like spice so I added more red pepper flakes and marinated the shrimp iwith dry lemon- pepp...