Save on Pinterest

Shrimp with Snow Peas

Total Time

Prep/Total Time: 20 min.


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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  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.

Recommended Video