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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Entrepreneur, and an Artist. This is my diary about mastering midlife & encouraging women to live a fulfilling life at any age. Click here for my About Page.

Shrimp Jalapeno Snap Pea Sauté

Shrimp Jalapeno Snap Pea Sauté

This recipe is an example of emergency hungry with zero recipes left on the weekly meal plan. You know how it is to grocery shop hungry! You arrive home with bags of food you don’t remember throwing in the cart because your blood sugar crash grayed-out your good judgment. We’ve all been there.

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So to avoid coming home with monster sized bags of Fritos and bean dip (oh, how I miss thee, Fritos and bean dip!) I had to eat before grocery shopping. I dug through the freezer to search for anything edible lurking under the ice cube drawer where I discovered a bag of frozen snap peas (who bought those?!), a few frozen shrimps and one jalapeno in the ‘fridge door. Boom. Lunch is served.

Serve over rice, cauliflower rice or rice noodles (I didn’t have any at the time!).

Until next time!

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TOOLS YOU WILL NEED FOR THIS RECIPE:

An affordable and user friendly wok or a large non-stick pan with a clear lid (I own 2!) and a set of all-purpose, eco-friendly wooden cooking utensils so you’ll never scratch your pots and pans again!


SHRIMP, JALAPENO SNAP PEA SAUTE

SERVES 4

MAKE AHEAD: Cauliflower rice, cooked rice or cooked rice noodles for serving.

1 Tbsp healthy oil of choice (I use avocado or coconut oils)

3/4 cup chicken broth

2 Tbsp soy sauce, divided

1 1/2 tsp cornstarch (or arrowroot for GF)

1 tsp cooking sherry

1 lb. medium shrimp, peeled, tail removed and deveined

1 cup sugar snap peas

1 jalapeno pepper, stem and seeds removed, minced

4 scallions, minced (plus extra for garnish)

1 Tbsp minced garlic

1 Tbsp grated ginger

1/4 cup chopped cilantro

1 tsp. light sesame oil

Sambal oelek to taste (or other chili garlic paste)


In a small bowl, combine broth and 1 Tbsp soy sauce.

In a medium bowl, whisk cornstarch, remaining 1 Tbsp soy sauce and sherry. Add shrimp and toss to coat. Set aside.

In a large, nonstick skillet or wok over medium-high heat, add the oil. Add snap peas and jalapeno and stir-fry for 1 minute (cooking the jalapeno might make you cough!). Add scallions, garlic and ginger; cook until fragrant, about 30 seconds.

Add shrimp and any liquid remaining in the bowl; stir-fry until shrimp are pink and opaque, about 2-3 minutes.

Add broth mixture and cook, stirring occasionally, until the sauce thickens, about 1 minute. Stir in cilantro and sesame oil and remove from heat.

Serve over rice or noodles with sambal oelek and chopped scallions for garnish

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