Thai Shrimp and Sugar Snap Peas recipe
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- 1 tablespoon vegetable oil 4 cloves garlic, minced 2 teaspoons red pepper flakes 1 (1 inch) piece ginger, grated 1 pound fresh sugar snap peas 2 tablespoons water 1 tablespoon cornstarch 1 pound frozen uncooked shrimp 1 (15 ounce) can coconut milk 2 plum tomatoes, diced 6 leaves Thai basil, thinly sliced
Nutrition Info
- 405.4 caloriescarbohydrate: 17.7 gcholesterol: 172.6 mgfat: 27.4 gfiber: 4.8 gprotein: 24.1 gsaturatedFat: 20.9 gservingSize: -sodium: 215.2 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Thai Shrimp and Sugar Snap Peas
Directions
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Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat, cook and stir until fragrant, about 1 minute. Add sugar snap peas, cook until bright green, 1 to 2 minutes.
Stir water and cornstarch together in a small bowl until smooth, pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high, cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.