Thai Shrimp and Snow Peas
Description
Shrimp is stir-fried with snow peas, a rainbow of bell peppers, and fresh cilantro in a fragrant, spicy, Thai-inspired sauce.
Ingredients
•
1/2 cup lemon juice
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1/4 cup soy sauce
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2 tablespoons brown sugar
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2 teaspoons fish sauce
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1 teaspoon red pepper flakes, or to taste
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1/2 teaspoon cornstarch, or as desired
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6 tablespoons olive oil, divided
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10 cloves garlic, minced
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2 jalapeno peppers, seeded and chopped
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10 whole black peppercorns
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2 onions, sliced
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2 (6 ounce) packages frozen sugar snap peas, thawed
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12 cherry tomatoes
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1 yellow bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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2 pounds fresh shrimp, peeled and deveined
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1/4 cup chopped fresh cilantro
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1/4 cup chopped fresh mint
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2 cups cooked long-grain rice
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1 cup fresh bean sprouts, or to taste
Directions
1
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.
2
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.
3
Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.