Shrimp and Peas Shrimp and Peas

Author: Canadian Living

In just a matter of minutes you will have a delicious seafood main course and vegetables in one dish. For a special occasion, serve it surrounded by a ring of white rice jazzed up by mixing incolourful diced vegetables, such as red and green peppers, zucchini or corn.

  • Portion size 4 servings



In bowl, toss together shrimp, sherry (if using), cornstarch, ginger, soy sauce and pepper; let stand for 10 minutes.

Coarsely chop white parts of green onions into pea-size pieces. Thinly slice enough of the green parts to make 1 tbsp (15 mL). Set aside.

In wok or large skillet, heat oil over high heat; stir-fry shrimp mixture for 2 minutes or just until pink. Add white part of green onions, peas, stock and sugar; cook for about 2 minutes or until almost no liquid remains. Stir in reserved 1 tbsp (15 mL) sliced onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 336 mg
  • Protein 21 g
  • Calories 218.0
  • Total fat 9 g
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 21.0
  • Folate 24.0
  • Calcium 5.0
  • Vitamin A 9.0
  • Vitamin C 17.0
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Shrimp and Peas