Shrimp and Sugar Snap Pea Stir-Fry with Zoodles

This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash "zoodles" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 232 Calories

Ingredients

• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1 small red onion, thinly sliced
• 1 teaspoon packed brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 pound jumbo shrimp, peeled and deveined
• 1 cup low-sodium chicken broth
• 2 teaspoons coconut oil
• 2 teaspoons freshly grated ginger
• ¼ teaspoon red pepper flakes, or to taste
• 1 large yellow squash, ends trimmed
• 4 cups sugar snap peas, strings removed

Recipe Instructions

Step 1

Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.

Step 2

Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.

Step 3

Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.

Step 4

Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.