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Shrimp with Snow Peas

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
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Ingredients

  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon pepper
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups sliced celery
  • 1 medium sweet yellow or red pepper, julienned
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon olive oil
  • 6 ounces fresh or frozen snow peas, thawed
  • 2 cups cooked rice

Directions

  1. In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside.
  2. In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts

1-3/4 cups: 322 calories, 6g fat (1g saturated fat), 173mg cholesterol, 797mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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