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Shrimp and Snaps Stir Fry
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Shrimp and Snaps Stir Fry

3 Hours
3 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
Marinade
1/3 cup lemon juice
1 tsp hot pepper flakes
2 cloves garlic, crushed
Stir fry
15 cherry tomatoes, halved
1/4 cup fresh dill, chopped
3 Tbsp olive oil
24 large shrimp, peeled and deveined
1 medium carrot, cut in thin 2-inch sticks
4 cups sugar snap peas, cap removed
6 cups hot cooked fusilli pasta
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Let's Make It
1
Combine marinade and boil to combine flavors. Set aside to cool. Pour the cooled marinade over the shrimp, cover and refrigerate for 30 minutes.
2
Toss tomato halves with fresh dill. Heat olive oil in a wok. Add shrimp to wok, stir fry for 2 minutes and remove to bowl. Cover to keep warm.
3
Add carrot sticks to wok, and fry for 3 minutes. Add snap peas and fry for another 2 minutes. Return shrimp and tomatoes to wok and stir fry 1 minute. Serve over hot pasta.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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