Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
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Ingredients35 m servings 232 cals
Original recipe yields 4 servings
- Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
- Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
- 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.
- Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.
Per Serving: 232 calories; 3.5 g fat; 22.7 g carbohydrates; 24.8 g protein; 174 mg cholesterol; 495 mg sodium. Full nutrition