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Garlicky Shrimp and Snow Pea Stir-Fry

Using pre-cut veggies from the store and seasoned Japanese rice vinegar are the shortcuts to big flavor fast.

Serves 4
357 calories per serving


> 1 lb raw peeled, deveined shrimp
> 2 tbsp vegetable oil, divided
> 2 cups matchstick (shredded) carrots
> 1 (12 oz) pkg snow peas
> 1 tbsp minced garlic
> 1 (15.9 oz) pkg Nature's Promise® Free from Whole Grain Brown Rice
> 1/4 cup seasoned rice vinegar


Pat the shrimp dry and season with salt and pepper.
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add shrimp to skillet in single layer and cook 4 min., until browned on both sides, stirring once or twice. Transfer to a bowl.
To same skillet, add remaining 1 tbsp oil. Add the carrots and snow peas. Cook 5 min., until vegetables begin to soften. Stir in the garlic and season with salt. Cook 1 min., stirring often.
Heat the rice according to package directions. Stir the vinegar and shrimp into vegetable mixture and cook 1 min., scraping up any browned bits. Serve over rice.

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