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- 1/3 cup low sodium soy sauce
- 2 tbsp lime juice (or seasoned rice vinegar)
- 1.5 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp honey (leave out for low carb or add low carb sweetener)
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1/2 teaspoon sriracha (or to taste, optional)
- 1.5 lbs shrimp, peeled and deveined
- 1 tsp cornstarch
- 2 cups snow peas
Whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl. Add the shrimp and toss to combine. Marinate for at least five minutes, but no longer than 1 hour.
Heat a large skillet over medium heat. Add the snow peas and a couple tablespoons of water. Cook until just tender-crisp, about 3-4 minutes. Remove and wipe the pan clean with a paper towel. Remove shrimp from the marinade and reserve the marinade on the side. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp have turned light pink in color. Remove the shrimp from the pan.
Whisk the cornstarch into the reserved marinade and add it to the skillet. Cook, stirring occasionally until the sauce has thickened slightly, about 2 minutes. Add the shrimp and snow peas back to the pan. Toss with sauce. Serve over rice, cauliflower rice, or noodles with your desired garnishes.
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