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Shrimp with Snow Peas Recipe

Shrimp with Snow Peas Recipe

This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups sliced celery
  • 1 medium sweet yellow or red pepper, julienned
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon olive oil
  • 6 ounces fresh or frozen snow peas, thawed
  • 2 cups cooked rice


  • 1. In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon peel and pepper. Stir in water and lemon juice until blended; set aside.
  • 2. In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutritional Facts

One serving (1-3/4 cups stir-fry mixture with 1/2 cup rice) equals 322 calories, 6 g fat (1 g saturated fat), 173 mg cholesterol, 797 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.