Low-Carb Teriyaki Shrimp With Snow Peas

Filed under: Low-carb Recipes — @ September 30, 2006

Shrimp, mmm…teriyaki, mmm…snow peas…OH YUMMY!

I don’t know about you, but the traditional art of cooking up a delicious home-cooked meal that takes hours in the kitchen to prepare are long gone in the year 2006. It’s sad that we have such fast-paced lives, but it is the reality of the day. Sometimes I wish we could go back to the time when life was savored and people actually sat down together to enjoy a meal together while getting to know one another better.

Remember to enjoy your time together with those you care about the most because you are never guaranteed how long you will have to spend with them before the good Lord decides to take you or them home. Make sure you have more “I’m glad I did” moments rather than the “I wish I had” moments when you reflect back on your life someday. Never regret showing more love, compassion, and friendship in a world that has become increasingly hateful, cold-hearted, and antagonistic.

Okay, I’m off my soapbox now. For this recipe, be sure to blanch the snow peas and sear the shrimp to save time. ENJOY!


1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
1 Teapoon Emeril’s Asian Seasoning
1 tablespoon Colavita Extra Virgin Olive Oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Steel’s Wasabi Teriyaki sauce

OPTIONAL RECIPE VARIATION: I was looking at this recipe and realized how easy it would be to incorporate Konjac shirataki noodles into this recipe. Mmmm, I’m liking that! Give it a try to add some more fiber to this recipe without the extra carbs!

Click here to read more about how to make this healthy and delicious low-carb recipe.


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