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Asian Shrimp Stir Fry with Snow Peas

Two of my boys are shrimp fanatics.  If shrimp is on the menu, that’s the dish they dive for.  Hubby and I are also die hard seafood buffs.

In our family, we never turn down a succulent dish of tender shrimp.

Needless to say, this shrimp stir fry  with snow peas is a hit at our place.  Especially when I break my brown-rice-only rule, and serve it over a mountain of fluffy white rice.

shrimp stir fry

This is one of those homespun recipes that I created in my kitchen.  After making and devouring many shrimp stir fries,  this is our favorite rendition.  It’s simple, fuss-free, and gratifying.

This shrimp is succulent, tender, and delivers a huge burst of flavor the minute you bite into it…

We like using snow peas in this shrimp stir fry, but there are many veggie alternatives.  Broccoli, green beans, bok choy, etc. would all work deliciously.

Shrimp Stir Fry with Snow Peas

This Asian Shrimp and Snow Peas is so easy to whip up in your big wok, if you have one.  If no wok is available, a large frying pan would work just as well. The easy sauce is made with a combination of oyster sauce and hoisin sauce. Discover more about the delicious flavor of oyster sauce and how to use oyster sauce in recipes.

Shrimp and snow peas makes a tasty, healthy, and quick dinner for any weeknight.  Serve it over a fluffy mound of your favorite rice, and voila! Dinner is served.


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Stir fry shrimp with snow peas

Oyster Sauce | Shrimp Stir Fry

5 from 44 ratings
This Shrimp Stir Fry is healthy, succulent, tender, and better than takeout! So quick and easy to make yourself. Snow peas are great, but other veggies would work as well.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Amy Dong


For the Sauce:

For the Shrimp & Veggies:

  • olive oil, for cooking
  • 4 cloves garlic, minced
  • 2 cups snow peas, fresh
  • 1 lb shrimp, large, shelled/deveined, paper towel dried
  • 3 tsp sherry
  • ½ tsp ginger, fresh, grated
  • 1 tsp cornstarch
  • ½ tsp white pepper


  • In a small bowl, make the sauce: Whisk together oyster sauce, cornstarch dissolved with water, hoisin, and sugar. Set aside.
  • In a large wok or large frying pan, combine 3 TB olive oil and garlic, and cook on medium heat about 30 seconds until fragrant. Add snow peas and oyster sauce mixture, and cook until veggies become tender, but don't overcook. Transfer to a bowl and set aside.
  • In a bowl, combine shrimp with sherry, ginger, 1 tsp cornstarch, and white pepper. In same wok or pan, heat 1 TB olive oil. Sauté shrimp mixture just until shrimp starts to turn opaque - do not overcook.
  • Toss the cooked snow pea mixture back into the wok with shrimp. Stir gently until everything is heated through.
  • Serve immediately over jasmine rice.


Nutrition (per serving)

Serving: 1serving | Calories: 152kcal | Carbohydrates: 11g | Protein: 25g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 571mg | Potassium: 424mg | Fiber: 2g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg
Course: Dinner, Main, seafood
Cuisine: Asian
Diet: Low Calorie, Low Lactose
Method: Stir Fry, Stovetop

Source:  Chew Out Loud

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