Superfast Dinner: Shrimp and Sugar Snaps in Hoisin Sauce

I get it. You have a lot going on. There’s work, holiday shopping, planning holiday parties, planning holiday travel and the holidays. Oh, and did I mention work, with those looming deadlines, business travel, and that problem you just haven’t figured out how to solve?

It doesn’t help to know you are not alone, because that doesn’t make any of it go away. Muddle through. In just a week or so, it will be all about the fun part of the holidays—the great food, the corny-fun music that makes you feel all “Awwww” inside, getting and giving gifts, and parties with friends and family.

In the meantime, I want to try to eat fairly well. Here’s a dinner that will take only ten minutes to make and is low in calories and fat. You really will feel better eating this than ordering in. And it’s faster. Also, if you don’t happen to have sugar snaps, but do have green beans, asparagus, broccoli, cauliflower, etc. — go right ahead. It will still be really fast and easy and tasty.

Good-to-know Shrimp Math: One pound of unpeeled shrimp gives you about 14 ounces when the peels are removed. Buy 18 ounces with the peel to end up with one pound of peeled shrimp.

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Shrimp and Sugar Snaps in Hoisin Sauce

 

1 tablespoon vegetable oil, such as canola

1 ½ pounds shrimp, peeled

1 tablespoon minced fresh ginger

4 cloves garlic, minced

¼ cup hoisin sauce

¼ teaspoon Asian chili-garlic sauce (or to taste)

12 ounces sugar snaps

½ cup chopped scallions

 

1. Heat the oil in a large nonstick skillet over medium high. Add the shrimp and cook until just cooked through, about 2 minutes per 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, 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