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© Meredith Corporation. All rights reserved. Used with permission.
Rinse shrimp; pat dry with paper towels; set aside. Diagonally slice green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside. In a large nonstick saucepan, heat oil over medium heat. Add white parts of green onions, carrots and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more.
Add chicken broth, water, edamame, soy sauce and, if desired, crushed red pepper to the mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrots are tender.
Add the shrimp and sugar snap peas (and/or bok choy). Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.