Description
Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.
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.
Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins
Servings: 8