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Shrimp with Snow Peas

Shrimp with Snow Peas


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A classic Chinese stir fry of shrimp and snow peas with a mild ginger-garlic sauce.

Photography Credit:Elise Bauer

Do you grow snow peas? I plant some every year in my garden, and they are usually the first things to come up in the spring.

That corner of the garden becomes my grazing spot, the fresh spring peas and snow peas never quite make it to the kitchen. I’m too busy munching on them while I weed. So it’s off to the market for snow peas in the spring.

Here’s a quick and easy dish, a classic Chinese stir-fry with shrimp, snow peas, ginger, and garlic. Enjoy!

Shrimp with Snow Peas Recipe

You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.

Ingredients

Marinade

  • 2 teaspoons cornstarch (or potato starch)
  • 1 Tbsp shaoxing Chinese cooking wine or dry sherry
  • 1/2 teaspoon salt

Stir Fry

  • 1 pound shrimp, peeled and deveined
  • 2 Tbsp peanut oil (or other vegetable oil)
  • 1 Tbsp minced ginger
  • 3 garlic cloves, sliced thinly
  • 1/2 pound snow peas, strings removed
  • 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 1/4 cup chicken stock
  • 4 green onions, white and light green parts, sliced diagonally
  • 2 teaspoons dark roasted sesame oil

Method

1 Marinate the shrimp: Mix all the ingredients for the marinade in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.

2 Stir-fry ginger and garlic: Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.

3 Add shrimp, snow peas, soy sauce, stock, stir-fry: Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.

4 Add green onions, finish with sesame oil: Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.

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Recipe Summary

  • 1/4 pound large shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 1/4 teaspoon five-spice powder or cinnamon
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon minced peeled fresh ginger
  • 2 scallions (white and light-green parts only), trimmed and cut into 2-inch pieces
  • 3/4 cup snow peas, trimmed
  • 1/2 cup cooked white rice

In a large bowl, toss shrimp with 1/2 teaspoon salt, 1/4 to 1/2 teaspoon pepper, and five-spice powder. Heat a large wok or skillet over high. Add oil and ginger and cook until fragrant, 30 seconds. Add shrimp, scallions, and snow peas and cook, stirring constantly, until shrimp are opaque throughout, 3 to 5 minutes. Serve with rice.


Shrimp With Snow Peas

Shrimp with Snow Peas is a perfect example of Chinese stir fry recipes.The finished recipe is a delight to taste and you’ll be amazed how simple this is to prepare if you use a wok.

Ingredients

1/4 lb (115 grams) Fresh or frozen medium-sized shrimp
1/3 lb (150 grams) Fresh snow peas (Touts mange)
½ cup Water chestnuts
1/2 cup Unpeeled straw mushrooms
2 tsps Fresh ginger, slivered
1 large Clove garlic, minced
2 Green (Spring) onions
3 Tbsp Peanut oil
1/2 cup Chicken stock
2 tsp Thin soy sauce
1 tsps Dry sherry
1/2 tsps Salt
1 pinch Sugar
Cornstarch (Cornflour) paste

Instructions

Soak snow peas in cold water for 2 hours to make crisp.

Soak shrimp in salted cold water for 1 hour.

Break off ends of snow peas.

Peel and rinse water chestnuts.

Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don’t cut through) and spread shrimp almost flat.

Cut green onion on the bias in 2 inch (50mm)lengths.

Slice water chestnuts thinly crosswise.

In small bowl, mix stock, soy sauce, sherry, salt and sugar.

Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds).

Remove shrimp to serving platter.

Stir-fry mushrooms for 30 seconds add garlic and ginger stir-fry another 30 seconds.

Add snow peas and water chestnuts stir-fry briskly for 1 minute.

Add stock mixture bring to boil keep tossing until snow peas are bright green.

Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.


Recipe Summary

  • 1 ½ teaspoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • ¾ cup white wine
  • 1 pound medium shrimp - peeled and deveined
  • 1 cup snow peas
  • salt and pepper to taste
  • ½ cup chopped fresh cilantro

Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.

Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.


Recipe Summary

  • ½ cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 8 ounces sliced mushrooms
  • 8 ounces snow peas, strings removed
  • 1 pound medium or large shrimp, peeled, deveined
  • 2 scallions, white and light green parts, thinly sliced
  • Salt and pepper, optional
  • Cooked rice or rice noodles for serving, optional

In a small bowl, mix broth, soy sauce, ginger and cornstarch.

Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions stir-fry 30 seconds more. Stir broth mixture pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.


Ingredients of Shrimp with Snow Peas

  • 4 teaspoon corn starch
  • salt as required
  • 4 tablespoon peanut oil
  • 6 cloves thinly sliced garlic
  • 4 teaspoon soy sauce
  • 200 gm sliced green onion
  • 2 tablespoon dry sherry
  • 800 gm peeled,deveined shrimps
  • 2 tablespoon minced ginger
  • 450 gm snow peas
  • 1/2 cup chicken stock
  • 4 teaspoon sesame oil

How to make Shrimp with Snow Peas

Step 1

In order to marinate the shrimps, take a bowl and put corn starch, dry sherry along with salt according to your taste. Add the shrimps and keep aside for at least 15-25 minutes. Allow them to absorb the ingredients properly.

Step 2

Next, place a pan on medium high flame and pour peanut oil. Once heated, put ginger and garlic and fry for 25 seconds. Once done, immediately add the snow peas along with the marinated shrimps.

Step 3

Now combine the mixture further with soy sauce and chicken stock. Cook until shrimps become pink in color. Once they do, add the green onion and sprinkle sesame oil in the end. Serve with rice.


  • 1 pound shell-on deveined raw shrimp (36-40 per pound see Tip)
  • 3 tablespoons cornstarch
  • ¾ teaspoon salt, divided
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 5 tablespoons canola oil, divided
  • 1 pound snow peas
  • 1 serrano or jalapeño pepper, thinly sliced
  • 5 cloves garlic, thinly sliced
  • ¼ cup water
  • ½ cup chopped fresh cilantro

Toss shrimp with cornstarch, 1/2 teaspoon salt, black pepper and white pepper in a large bowl.

Heat 3 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining 2 tablespoons oil to the pan and repeat with the remaining shrimp. Sprinkle the shrimp with 1/8 teaspoon salt.

Add snow peas, serrano (or jalapeño) and garlic to the pan and cook, stirring occasionally, for 1 minute. Add water, cover and cook until the snow peas are just tender, about 2 minutes. Season with the remaining 1/8 teaspoon salt.

Serve the snow peas and shrimp topped with cilantro.

Tip: Cooking shrimp with their shells on makes for an extra-crispy exterior (yes, you can eat them!) and luscious meat that won't dry out. Look for labels like "easy peel" for shell-on deveined shrimp. For the most sustainable option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.


  • ⅓ cup low-sodium chicken broth
  • 1 tablespoon dry sherry
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 1 ½ teaspoons chile-garlic sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut or other neutral-flavored vegetable oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 pound raw shrimp (21-25 per pound), peeled, deveined and patted dry
  • 2 cups sugar snap peas, trimmed
  • ½ teaspoon salt
  • 2 scallions, thinly sliced

Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.

Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.


Weekend Recipe: Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

Want to make your own restaurant-style Chinese food? "America's Test Kitchen" has your hot and sour sauce right here!

Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Serves 4

2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 tablespoon minced fresh ginger
3 tablespoons vegetable oil
1/2 teaspoon table salt
1 teaspoon soy sauce
3 tablespoons sugar
3 tablespoons white vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon dry sherry or Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoon ketchup
2 teaspoons cornstarch
1 large shallot, sliced thin (about 1/3 cup)
1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
1 medium red bell pepper, seeded and cut into 3/4-inch dice

Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

Meanwhile, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes. Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.

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Casa Baluarte Filipino Recipes

My family love everything stir fry! Make it with seafood, chicken, beef or pork as long as it is loaded with vegetables. Now, I've got this Shrimp and Snow Peas stir fry for you! Quick and Easy Shrimp and Snow Peas stir fry is a healthy and delicious meal made in less than 20 minutes. This Asian-inspired recipe is so simple and easy to make and only few basic ingredients needed.

Shrimp and Snow Peas Stir Fry is a perfect recipe for busy weeknights. Learn how to make this Shrimp and Snow Peas at home so you won't feel the need to order takeout! A great weeknight meal that comes together in minutes using fast-cooking shrimp and fresh snow peas. You will love the short amount of time that you will be in the kitchen.

Check out this flavorful and colorful stir fry meal on the table in minutes. Make it and share with family and friends. Save this recipe or Pin It for later. Check related Snow Peas recipes below by clicking on the link below the picture to see complete recipe.


Recipe Summary

  • 1/2 cup chicken stock or low-sodium broth
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon Chinese chile-garlic sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup fresh ginger, cut into fine matchsticks
  • 1/2 pound snow peas
  • 1 pound medium shrimp, shelled and deveined
  • 4 small scallions, thinly sliced on the diagonal
  • Steamed rice, for serving

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.