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Jalapeno, Three-Pea and Shrimp Stir-Fry

Jalapeno, Three-Pea and Shrimp Stir-Fry


  • 1/4 cup coconut milk
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 pound peeled and deveined large shrimp, patted dry
  • Kosher salt
  • 2 shallots, thinly sliced
  • 1 (2-inch) piece ginger, peeled and cut into thin slivers
  • 1 large jalapeno, very thinly sliced
  • 8 ounces sugar snap peas
  • 8 ounces snow peas
  • 1 cup frozen peas, thawed
  • 1 cup chopped cilantro


  1. Whisk the coconut milk, sugar, and fish sauce until smooth; reserve.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Season the shrimp with salt and add to the hot oil in a single layer. Cook, turning once, until caramelized, about 2 minutes. Transfer to a plate.
  3. Turn the heat to medium-high and add the remaining tablespoon oil. Add the shallots, ginger, and jalapeno. Cook, stirring, for 30 seconds. Add the snap peas, snow peas, and peas. Cook, stirring, for 2 minutes. Add the reserved coconut milk mixture and shrimp. Cook, stirring, until the vegetables are crisp-tender and the shrimp are cooked through, about 1 minute.
  4. Remove from the heat and fold in the cilantro

Nutrition Information

Per serving: 273 kcal cal., 10 g fat (3.2 g sat. fat), 17 g carb., 5 g fiber, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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