Thai prawns with a kick and snow peas. Add sprouts as a garnish and serve with rice.
| Prep Time: | 20 mins |
| Cook Time: | 14 mins |
| Total Time: | 34 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup lemon juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 1 teaspoon red pepper flakes, or to taste
- ½ teaspoon cornstarch, or as desired (Optional)
- 6 tablespoons olive oil, divided
- 10 cloves garlic, minced
- 2 jalapeno peppers, seeded and chopped
- 10 whole black peppercorns
- 2 onions, sliced
- 2 (6 ounce) packages frozen sugar snap peas, thawed
- 12 cherry tomatoes
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 pounds fresh shrimp, peeled and deveined
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 2 cups cooked long-grain rice
- 1 cup fresh bean sprouts, or to taste
Instructions
- Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
- Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 751 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
keto friendly without rice. very food!
It is time I must invest in a larger wok! This recipe is great. My sister’s all ate and wanted more. I like spice so I added more red pepper flakes and marinated the shrimp iwith dry lemon- pepper rub while I prep the vegetables. Very good 5 stars! Thank you.
Made as written except that I used only orange and yellow bell due to what I had on hand and I chose to use ground pepper instead of the whole peppercorns because they are not pleasant to crunch down on in a dish. This was pretty good but a little heavy on the fish sauce. It screamed freshness and it is one I will make again.