SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SHRIMP AND SUGAR PEAS LO MEIN
Enjoy this one-dish skillet dinner made using Betty Crocker® chicken, peas and shrimp ready in 20 minutes. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 10-inch skillet, heat oil and peanut butter over medium heat just until peanut butter melts. Stir in noodles (from Chicken Helper box) until coated. Stir in 2 1/4 cups water and the sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally.
- Reduce heat; stir in peas. Cover; simmer 6 minutes, stirring occasionally. Stir in shrimp. Cover; simmer 4 to 5 minutes longer or until noodles are tender.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 6 g, TransFat 0 g
SHRIMP LO MEIN
Steps:
- For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
GREEN SHRIMP LO MEIN
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 45m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain the oil and set aside. Reserve all.
- Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside.
- Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage and toss to combine. Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes.
- Adjust seasoning as needed. Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through. Finish with a squeeze of lime and garnish with cilantro sprigs.
SHRIMP LO MEIN
This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
Provided by Manda
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients and set aside for 10 minutes.
- In skillet or wok, heat 1 tsp oil over high heat.
- Drain shrimp, reserving soy mixture.
- Cook shrimp until pink, 2-3 minutes.
- Remove from skillet.
- Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
- Add to shrimp.
- Cook cabbage in skillet with remaining oil 1 minute.
- Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
- Cook until thickened, 1 minute.
- Remove from heat and mix in scallion and fettucini.
Nutrition Facts : Calories 463.1, Fat 8.1, SaturatedFat 1.5, Cholesterol 238.9, Sodium 2570.3, Carbohydrate 60.7, Fiber 6.7, Sugar 8.1, Protein 37.4
SHRIMP LO MEIN
This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp, or even both for a delicious mix. To make it healthier, you can throw in some chopped veggies too.
Provided by melodee
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 102.8 g, Cholesterol 145.8 mg, Fat 17 g, Fiber 5.8 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 1333.5 mg, Sugar 14.4 g
SHRIMP AND SUGAR SNAP PEAS
Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
Provided by EAKE
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
- Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
- Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g
ONE-POT SHRIMP LO MEIN RECIPE BY TASTY
Here's what you need: spaghetti, canola oil, soy sauce, cane sugar, oyster sauce, rice vinegar, fresh chili paste, cabbage, carrot, white mushroom, onion, green onion, garlic, extra large shrimp
Provided by Yung Lun Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
- Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
- Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it's golden and fragrant.
- Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
- Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
- Toss in the cooked spaghetti and mix evenly.
- Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
- Sprinkle green onions on top and serve while hot.
Nutrition Facts : Calories 489 calories, Carbohydrate 64 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, Sugar 13 grams
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