Maple Ginger Shrimp with Carrots and Snow Peas

Fish and Seafood / Main Courses

4 portions
Metric Imperial


  • jumbo or large raw frozen shrimp, peeled and deveined, tails removed
  • large carrots, peeled and sliced into 1/4 inch thick coins (about 2 cups)
  • snow peas, strings removed
  • avocado oil, separated


  • maple syrup
  • tamari
  • minced garlic
  • red pepper flakes (optional)


  • sesame oil
  • scallion, thinly sliced
  • sesame seeds


  1. To defrost shrimp, place in a colander in the sink and run under cold water until thawed about 3 minutes.
  2. Meanwhile, add the ingredients for the marinade to a medium bowl. Stir to combine.
  3. Add the defrosted shrimp and half of the marinade to another medium bowl or resealable plastic blah. Cover or seal and put in the fridge to marinate for 10 minutes.
  4. In a large pan or wok, hear half of the avocado oil over medium-high heat. Sear the shrimp for about 1 minute per side. Move the shrimp to a plate and cover with another plate to keep warm.
  5. Turn the heat down to medium.  Add the other half of the avocado oil to the pan. Add the snow peas and carrots and saute for 1 minute.
  6. Add the rest of the marinade and sauté until vegetables are tender-crisp and the sauce starts to thicken about 2 minutes.
  7. Add the shrimp back to the pan and stir to warm. Add the sesame oil and stir. Sprinkle with the scallion slices and the sesame seeds.
  8. Serving suggestion: this recipe is delicious over rice, noodles or cauliflower rice. Enjoy!

Recipe made in partnership with Christy Brissette, MS, RD of 80 Twenty Nutrition