Thai Shrimp And Snow Peas - cooking recipe

Ingredients

1/2 cup lemon juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon cornstarch, or as desired (optional)
6 tablespoons olive oil, divided
10 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
10 whole black peppercorns
2 onions, sliced
2 (6 ounce) packages frozen sugar snap peas, thawed
12 cherry tomatoes
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 pounds fresh shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 cups cooked long-grain rice
1 cup fresh bean sprouts, or to taste

Preparation

Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.