Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 346
- Carbohydrate: 36g
- Fat: 12g
- Fiber: 5g
- Protein: 24g
- Sugar: 8g
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