Shrimp with Snow Peas
This Shrimp with Snow Peas 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.
Servings: 4 servings
Ingredients
For the Sauce
- 3 tablespoons oyster Sauce
- ½ teaspoon cornstarch, dissolved in 3 TB water
- 1 tablespoon hoisin Sauce
- 2 teaspoons granulated sugar
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 teaspoons sherry
- ½ teaspoon ginger, fresh, grated
- 1 teaspoon cornstarch
- ½ teaspoon white pepper
Instructions
- 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.
Notes
- Pat the shrimp completely dry with paper towels before cooking so they sear properly and don’t release excess liquid into the pan.
- Use large shrimp for the best texture. They stay plump and juicy, while smaller shrimp can overcook quickly and turn rubbery.
- Make sure your wok or skillet is hot before adding the shrimp. High heat gives them a quick sear and helps lock in their natural sweetness.
- Oyster sauce and hoisin sauce give the dish its signature savory-sweet balance. Don’t skip them, but you can adjust the ratio to your taste.
- Asian Oyster Sauce and Hoisin Sauce can be found in the ethnic aisles of most major grocery stores. It can also be found in almost any Asian grocery store or online.
- For a gluten free dish, use Gluten Free Oyster Sauce.
- Cook the shrimp in small batches if needed so they don’t overcrowd the pan. Too many shrimp at once will steam instead of sauté.
- Stir-fry the snow peas just until bright green and crisp-tender. Overcooking them will make them lose their crunch and vibrant color.
- This recipe is part of our Fish and Seafood Recipes Collection.
- We love serving this Shrimp with Snow Peas over Instant Pot Jasmine Rice or Lo Mein Noodles to soak up the savory oyster and hoisin sauce.
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