Skinny Shrimp and Vegetables

Name: Skinny Shrimp and Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
Ingredients: 3/4 pounds medium raw shrimp; 3 cloves garlic; 15 ounces sugar snap peas; 6 ounces broccolini; 2 tablespoons chopped spring onions; 1 red pepper; 1 tablespoon soy sauce; 2 tablespoons hoisin sauce; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
Chinese

Skinny Shrimp and Vegetables

Nina Acevedo

Report

A quick and easy skinny Chinese style shrimp and vegetable dish.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3/4 pounds medium raw shrimp peeled and deveined
3 cloves garlic minced
15 ounces sugar snap peas
6 ounces broccolini
2 tablespoons chopped spring onions
1 red pepper cut into strips
1 tablespoon soy sauce
2 tablespoons hoisin sauce
salt & pepper to taste

Add to Shopping List

Instructions

Cook rice according to package directions.
Prepare the shrimp (peel and devein if not already done), chop the spring onions (I used the green and white parts), and cut the broccolini into bite-size pieces.
Heat the olive oil in a deep frying pan or wok.
When the oil is hot, add the shrimp and cook for about a minute, stirring constantly. Remove shrimp and set aside.
Add the garlic, peas, broccolini, red pepper, spring onions, soy sauce, and hoisin sauce. Cook for a few minutes until the vegetables reach the tenderness you like, stirring often.
Add the shrimp back in and mix everything together.
Serve immediately over a bed of rice. Add salt & pepper if desired.