Seared shrimp is tossed with sugar snaps and glazed with...

Seared shrimp is tossed with sugar snaps and glazed with hoisin sauce for a dinner that is on the table in less than 15 minutes. Credit: Marge Perry

HOISIN SHRIMP WITH SUGAR SNAPS

1 tablespoon canola oil

1 1/2 pounds shrimp, peeled

1 tablespoon minced ginger

4 cloves garlic, minced

1/4 cup hoisin

1/4 teaspoon Asian chili sauce, such as sambal oelek

12 ounces sugar snaps

1/2 cup chopped scallions

1. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp and cook until just opaque, about 2 minutes on each side. Transfer to a plate.

2. Add the ginger and garlic to the skillet; cook, stirring, 15 seconds. Add the hoisin and chili sauce and cook, stirring constantly, 1 minute. Add the sugar snaps and cook, stirring, until bright green, about 1 minute. Stir in the scallions and shrimp and cook 1 minute until heated through. Makes 4 servings.

Nutritional analysis for each serving: 238 calories, 33 g protein, 16 g carbohydrates, 3 g fiber, 5 g fat, 1 g saturated fat, 458 mg sodium

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KUNG PAO-STYLE SHRIMP

1 1/2 pounds shrimp, peeled

1 tablespoon cornstarch

1 tablespoon plus 1 teaspoon low-sodium soy sauce

4 teaspoons hoisin sauce

1 tablespoon rice vinegar

1/2 teaspoon sugar

2 tablespoons canola oil, divided

1 tablespoon minced ginger

5 cloves garlic, minced

1/4 teaspoon Asian chili sauce

1 red bell pepper, diced into 1/2-inch pieces

3 scallions, thinly sliced

1/3 cup peanuts

1. Combine shrimp and cornstarch; toss well to coat.

2. Combine the soy sauce, hoisin, rice vinegar and sugar in a small bowl and set aside.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high. Add the shrimp and cook until opaque, about 2 minutes on each side. Transfer to a plate.

4. Heat the remaining 1 tablespoon of oil in the skillet; add the ginger, garlic and chili sauce and cook, stirring, 30 seconds. Add the bell pepper and scallions and cook 1 minute. Stir in the peanuts; cook 1 minute. Add the shrimp and reserved sauce mixture and cook, stirring, until shrimp are heated through. Makes 4 servings.

Nutritional analysis for each serving: 302 calories, 35 g protein, 12 g carbohydrates, 2 g fiber, 14 g fat, 1 saturated fat, 525 mg sodium

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SHRIMP PAD THAI

8 ounces rice noodles

6 ounces snow peas

1 cup pre-shredded carrots

1 tablespoon fish sauce

2 tablespoons lower-sodium soy sauce

2 tablespoons lime juice

2 tablespoons brown sugar

1 tablespoon peanut butter

1 to 2 teaspoons Sriracha (to taste)

2 tablespoons canola oil, divided

1 pound shrimp, peeled

2 large eggs, lightly beaten

3 scallions, thinly sliced

1/4 cup peanuts, chopped

1. Cook noodles according to package directions. In the last 1minute of cooking, add the snow peas and carrots to the pot. Drain.

2. Combine the fish sauce, soy sauce, lime juice, brown sugar, peanut butter and Sriracha in a bowl.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high. Add the shrimp and cook 2 minutes on each side, until just cooked through. Transfer to a plate.

4. Add the eggs to the skillet and cook, gently stirring, until they are just set, about 1 minute. Transfer to the plate with the shrimp.

5. Heat the remaining 1 tablespoon of oil in the skillet; add the noodles (in batches, if necessary) and cook, stirring, 30 seconds. Add the sauce, shrimp and egg, and cook until heated through, another 30 seconds. Top each serving with peanuts. Makes 4 servings.

Nutritional analysis for each serving: 546 calories, 33 g protein, 67 g carbohydrates, 4g fiber, 17 g fat, 2 g saturated fat, 891 mg sodium

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