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Shrimp Snow Pea Stir-Fry
A light garlic-ginger shrimp stir-fry with snow peas, carrots, soy sauce, and a quick glossy sauce.
Shrimp snow pea stir-fry is one of the fastest high-protein dinners in this collection. Frozen shrimp thaw quickly, snow peas need only a short cook, and the sauce stays light enough for a weeknight rice bowl.
This recipe is written for Western supermarkets, where snow peas may be labeled mangetout and frozen shrimp may be more reliable than fresh seafood. Keep the heat high and the cook time short so shrimp stay tender.
Frozen shrimp and crisp snow peas cook quickly, making this a high-protein Chinese-style dinner for busy nights.
Before You Start
Large skillet or wok, Small bowl, Tongs
- shrimp
- snow peas
- garlic
- ginger
- soy sauce
- cornstarch
- Read all steps once before heating the pan, pot, or skillet. Chinese home cooking often moves quickly after the oil or broth is hot.
- Measure sauces, chop aromatics, and place ingredients near the stove before you start cooking.
- For stir-fries and skillet dishes, keep ingredients separated by cooking order so nothing overcooks while you look for the next item.
- If serving with rice, start the rice first so the hot topping is ready at the same time.
Success check: The food should look glossy and hot, with vegetables still holding some texture instead of turning watery.
Ingredients
- shrimp: 450 g / 1 lb peeled.
- snow peas: 250 g / 9 oz.
- carrot: 1 small (optional).
- garlic: 2 cloves.
- ginger: 1 tsp grated.
- soy sauce: 2 tbsp.
- oyster sauce: 1 tbsp (optional). Substitution: Use extra soy sauce plus a pinch of sugar for a lighter sauce.
- cornstarch: 1 tsp.
- neutral oil: 1 tbsp.
- rice: Cooked rice, to serve (optional).
Steps
- Thaw and dry the shrimp
If the shrimp are frozen, thaw them under cold running water or overnight in the refrigerator. Pat them very dry with paper towels. Wet shrimp steam instead of sear, and the sauce can become watery.
- Prepare vegetables and sauce
Trim any tough strings from the snow peas and slice the carrot thinly if using. Mince the garlic and grate the ginger. In a small bowl, stir soy sauce, oyster sauce if using, cornstarch, and a splash of water until smooth.
- Cook the vegetables briefly
Heat oil in a large skillet over medium-high heat. Add snow peas and carrot, then stir-fry for 1 to 2 minutes. The snow peas should turn bright green and stay crisp. Move them to a plate if your pan is small.
- Cook shrimp just until opaque
Add the shrimp to the pan with garlic and ginger. Spread them out and cook for about 1 minute per side, depending on size. Shrimp are done when they turn pink, curl slightly, and look opaque in the center.
- Add sauce and combine
Stir the sauce once more because cornstarch settles at the bottom. Pour it into the pan and toss with the shrimp and vegetables. Cook only until the sauce turns glossy, usually less than 1 minute.
- Serve before shrimp toughen
Turn off the heat as soon as the sauce coats everything. Shrimp become rubbery if cooked too long, so move the stir-fry to plates or bowls right away. Serve with rice if using.
Western Grocery Notes
- Frozen peeled shrimp are reliable and often cheaper than fresh shrimp.
- Snow peas may be sold as mangetout in some supermarkets.
Substitutions
- Use sugar snap peas or green beans if snow peas are unavailable.
- Use chicken strips or tofu instead of shrimp.
- Skip oyster sauce and season with extra soy sauce plus a pinch of sugar.
Ingredient Alternatives
-
Shrimp
Provides quick-cooking seafood protein.
Alternatives: Prawns, Frozen peeled shrimp, Thin chicken strips. Thaw frozen shrimp fully and pat dry so they sear instead of steaming.
-
Snow peas
Add crisp green texture.
Alternatives: Mangetout, Sugar snap peas, Green beans. Sugar snap peas are thicker, so cook them slightly longer.
-
Oyster sauce
Adds mild savory body.
Alternatives: Vegetarian mushroom oyster sauce, Soy sauce plus a pinch of sugar, Hoisin plus soy sauce. The dish can stay lighter if you skip oyster sauce and use only soy sauce.
Cook Better Next Time
- Pat shrimp dry and do not overcook; they are done when just pink and curled.
- Trim snow pea strings if they feel tough.
- Add sauce only at the end so the snow peas stay crisp.
FAQ
- Can I use frozen shrimp for stir-fry?
- Yes. Thaw them in cold water, drain well, and pat dry before cooking.
- What can replace snow peas?
- Sugar snap peas, green beans, broccoli, or bell pepper can all work.
- Can this recipe be made without oyster sauce?
- Yes. Use soy sauce with a pinch of sugar and a splash of water for a lighter sauce.
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