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Thai Shrimp and Snow Peas

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Thai Shrimp and Snow Peas

Directions

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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
  • Methods :

  • 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.
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