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Asian Shrimp with Pea Pods & Bell Peppers

Presented by:
Land O' Lakes
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This colorful Asian-inspired dish is full of sweet and spicy flavor and ready in less than 30 minutes.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
25 min
Recipe Servings


1 pound (31 to 35 count) fresh medium shrimp*, peeled, deveined

2 tablespoons cornstarch

1 tablespoon Chinese five-spice powder

1/4 teaspoon garlic powder

5 tablespoons Land O Lakes® Butter

3/4 pound fresh snow peas, strings removed

1/2 cup matchstick cut carrots

4 (1/2 cup) green onions, cut diagonally into 1/2-inch pieces

1 large red bell pepper, cut into 1/2- to 1-inch pieces

2/3 cup chicken broth

1/2 cup orange marmalade

1/3 cup soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

Chopped peanuts, if desired

2 cups hot cooked rice

*Substitute 1 pound boneless skinless chicken breasts cut into 1-inch pieces. Cook 4-5 minutes.


Dry shrimp on paper towels. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp. Seal bag; shake to coat.

Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add coated shrimp; cook, stirring often, 2-3 minutes or until shrimp turn pink. Remove shrimp to bowl; keep warm.

Add remaining 2 tablespoons butter to same skillet. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.

Combine all remaining ingredients except peanuts and rice in bowl; mix well. Pour into skillet with vegetables; cook 1-2 minutes or until mixture comes to a boil and thickens. Stir in shrimp. Continue cooking until heated through; add peanuts, if desired. Serve over rice.

Recipe Tip

Look for Chinese five-spice powder in the spice section of the supermarket.


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