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Shanghai Shrimp with Sugar Snap Peas


An Asian-inspired stir-fry of plump shrimp and crisp sugar snap peas. Serve on a bed of white or brown rice (included) and dinner’s ready! (stovetop)

20 Minutes Stovetop Calories


(stovetop): Thaw completely in fridge. Cook rice (included). Heat 1 Tbsp. oil in a frypan over medium heat. Carefully add shrimp, sugar snap peas, sauce, and ¼ c. water (Split Orders, add 2 Tbsp. water). Bring to a boil, stirring. Reduce heat and simmer, stirring, 4-5 min. OR until shrimp are pink and sauce is somewhat thickened. Serve over rice. Suggested Sides: Lettuce strips tossed with an Asian-Style dressing, sprinkled with sesame seeds.


Shrimp, sugar snap peas, tomato paste, sherry, hoisin sauce, reduced sodium soy sauce, sugar, chili paste, canola oil, garlic, ginger, crushed red pepper, sesame oil, rice (white or brown)

Nutrition Facts

6 Servings Per Main Dish

Rice included

Amount Per Serving
Calories 453
Total Fat 11g
Saturated Fat 1g
Cholesterol 221mg
Sodium 960mg
Total Carbohydrate 57g
Fiber 5g
Sugar 11g
Protein 31g
Weight 6 kg
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