Asian Skillet Shrimp and Sugar Snap Peas

Ingredients

• 1/4 tsp red pepper flakesNutrition
• 2 tsp cornstarchNutrition
• 2 tbsp coconut oilNutrition
• 4 cups sugar snap peasNutrition
• 1 large yellow squashNutrition
• 1 small red onionNutrition
• 16 oz jumbo shrimp, rawNutrition
• 1 cup chicken brothNutrition
• 1 clove garlicNutrition
• 2 tsps gingerNutrition
• 2 tbsps low sodium soy sauceNutrition
• 1/2 tsp packed brown sugarNutrition

Directions

1. 1Mix chicken broth, cornstarch, soy sauce, red pepper flakes and brown sugar. Set aside.
2. 2Peel shrimp. Press garlic. Grate ginger. Thinly slice red onion. Cut ends of squash off. Cut in half lengthwise and remove seeds. Julienne squash into "spaghetti" threads.
3. 3Heat coconut oil in wok. Add garlic, ginger and onion. Cook until ginger and garlic are fragrant.
4. 4Add sugar snap peas, squash threads and shrimp. Stir fry until shrimp is pink and opaque.
5. 5Stir sauce ingredients and pour into wok. Mix thoroughly, lower heat and simmer until thickened. Serve immediately.

Nutrition per serving

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