Thai Shrimp and Snow Peas

1. 1

   In a saucepan over medium heat, bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer and cook until the sauce thickens.

2. 2

   Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant. Add the remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until the peppers are tender. Add shrimp, cilantro, and mint; cook and stir until the shrimp is bright pink on the outside and the meat is opaque.

3. 3

   Arrange the shrimp mixture on a serving platter with rice and bean sprouts; pour the sauce over the top.

• Calories 483.25 kcal High
• Protein 28.9 g Good Source
• Carbs 64.57 g Moderate
• Total Fat 13.17 g Moderate
• Saturated Fat 1.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 146.91 mg High
• Sodium 899.78 mg High
• Fiber 6.12 g Good Source
• Sugar 10.79 g High
• Added Sugar 0.15 g Low Source
• Calcium 169.34 mg Moderate
• Iron 5.44 mg Good Source
• Potassium 1060.58 mg Good Source
• Vitamin A 185.99 mcg_rae Good Source
• Vitamin C 25.15 mg Good Source
• Vitamin D 0.92 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Soy 🌱
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅