|Servings||Prep Time||Cook Time|
|4||15 mins||20 mins|
|1.||Mix chicken broth, cornstarch, soy sauce, red pepper flakes and brown sugar. Set aside.|
|2.||Peel shrimp. Press garlic. Grate ginger. Thinly slice red onion. Cut ends of squash off. Cut in half lengthwise and remove seeds. Julienne squash into "spaghetti" threads.|
|3.||Heat coconut oil in wok. Add garlic, ginger and onion. Cook until ginger and garlic are fragrant.|
|4.||Add sugar snap peas, squash threads and shrimp. Stir fry until shrimp is pink and opaque.|
|5.||Stir sauce ingredients and pour into wok. Mix thoroughly, lower heat and simmer until thickened. Serve immediately.|
There are 224 calories in 1 serving of Asian Skillet Shrimp and Sugar Snap Peas.
Calorie split: 31% fat, 28% carbs, 42% protein.
|Serving Size||1 serving|