Best Thai Shrimp And Sugar Snap Peas Recipes

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THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS



Thai Fried Rice With Shrimp and Sugar Snap Peas image

Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
salt
fresh ground black pepper
4 ounces sugar snap peas, trimmed
1/4 cup chopped shallot
2 garlic cloves, minced
1 small hot fresh chili pepper, seeds and ribs removed, minced (Thai or serrano)
3 cups cold cooked long-grain rice, preferably jasmine
2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 tablespoons soy sauce
3 tablespoons chopped fresh cilantro (or Thai basil or mint)

Steps:

  • Heat a wok or large skillet over med-high heat.
  • Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
  • Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
  • Add 1 teaspoon oil to the wok and heat.
  • Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
  • Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
  • Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
  • Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
  • Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
  • Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
  • Mix the fish sauce and soy sauce together in a small bowl.
  • Pour over the rice mixture and stir well.
  • Spoon into bowls and sprinkle each serving with the cilantro; serve hot.

Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3

THAI SHRIMP AND SUGAR SNAP PEAS



Thai Shrimp and Sugar Snap Peas image

Sweet sugar snap peas and shrimp cooked with coconut milk, garlic, ginger, and some heat! Serve over cooked rice noodles.

Provided by saralinds

Categories     World Cuisine Recipes     Asian

Time 29m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 17.7 g, Cholesterol 172.6 mg, Fat 27.4 g, Fiber 4.8 g, Protein 24.1 g, SaturatedFat 20.9 g, Sodium 215.2 mg, Sugar 1 g

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