Stir Fry Shrimp with Snow Peas is a restaurant quality dish that is ready in less than 10 minutes. It’s the ultimate one-pan dinner. Succulent shrimp are combined with fresh snow peas to produce a quick and easy meal that will soon become a family favorite.
Estimated reading time: 6 minutes
Table of Contents
Why Stir Fry Shrimp
Shrimp are a natural for a high-heat stir fry.
As you may know shrimp can be easily overcooked and become tough. However, cooking shrimp quickly in a stir fry takes minutes and produces succulent results.
Therefore, a quick stir fry is the easiest and most reliable way to cook shrimp. The quick stir fry over high heat, with fresh veggies and a flavorful sauce is guaranteed to produce perfect shrimp every time.
Stir Fry Shrimp with Snow Peas uses fresh and simple ingredients:
The Star of the Show: The star of the show is fresh shrimp. I like to buy head-on shrimp. I know that it’s pretty gross to remove the head and shell from the shrimp and devein them. However, I feel that the head-on shrimp tend to be the freshest.
The Vegetables: Given the name, you shouldn’t be surprised that one of the ingredients is fresh snow peas. I also like to include green onions, fresh ginger and fresh garlic.
The Sauce: The sauce is a simple combination of chicken broth, teriyaki sauce and corn starch.
The Oil: As you might imagine, the stir fry requires a bit of oil. I like to use peanut oil because of its high smoke point, but you could also use regular vegetable oil. I would, however, not use olive oil because of its low smoke point.
Making the Stir Fry Shrimp with Snow Peas
As I previously indicated, this quick and easy dish takes less than 10 minutes to cook.
I started by whisking together the chicken broth, teriyaki sauce and corn starch for the sauce.
I like to use a measuring cup for this. The reason is that the spout on the measuring cup makes it easy to pour the sauce.
For the actual stir fry, I started by adding the oil to my wok set over medium-high heat.
Once the oil was hot, I added the shrimp and gave them a stir. Then, I added the ginger and and garlic.
I stir fried the shrimp for 2 minutes. After 2 minutes, the shrimp had started turning pink.
Then, I added the snow peas. I stir fried the shrimp and snow peas for another 2 minutes.
After 2 minutes, the snow peas were crisp tender. At that point, I added the sliced green onions.
I stirred everything together and let the mixture cook for an additional 2 minutes.
Then, I added the sauce.
I cooked the mixture for a final 2 minutes until the sauce had thickened and was bubbly.
I served the Stir Fry Shrimp with Snow Peas with white rice and veggie spring rolls on the side.
To say that the Stir Fry Shrimp with Snow Peas was amazing is an understatement. The shrimp and veggies were perfectly cooked. The dish was truly restaurant quality in the comfort of our home. Yum!
Frequently Asked Questions
If you’re unable to get fresh shrimp, frozen shrimp can definitely be substituted. Just be sure to thaw the shrimp before cooking them.
While I like to use a wok, you can certainly use a large skillet to cook this amazing dish.
It’s best to use large shrimp for this dish. I like to use 16 to 20 count, or 20 to 25 count shrimp. This is a count per pound. For this particular dish, I used 20 to 25 sized shrimp because those looked the best at the fish market.
Reheating the leftovers is a bit tricky. You don’t want to overcook the shrimp and make them tough. However, the Master Taste Tester successfully reheated the leftovers in the microwave for 2 minutes. Of course the actual time will depend on the quantity of leftovers and the wattage of the microwave. I would recommend starting with a minute, giving the leftovers a stir and progressively adding more time.
Other Stir-Fry Recipes
If you’re a fan of stir fry dishes, you should check out these delicious recipes.
- Master Taste Tester’s Veggie Stir Fry
- Vegetable Lo Mein
- Orange Chicken (Panda Express Copycat)
- Chicken Teriyaki Chow Mein
- Easy Asian Chicken Lettuce Wraps with Spicy Dipping Sauce
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Stir Fry Shrimp with Snow Peas
- ¾ cup (6-ounces) chicken broth (See Tip 1)
- ¼ cup (2-ounces) Teriyaki Sauce
- 1 Tablespoon corn starch
- 2 Tablespoons (1-ounce) peanut oil (See Tip 2)
- 12 ounces fresh shrimp, deheaded, shells removed and deveined (See Tips 3 and 4)
- 1 Tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 6 ounces fresh snow peas (about 2 cups) (See Tip 5)
- ½ cup sliced green onions (white and green part)
- Cooked white rice
- For the sauce, whisk together chicken broth, teriyaki sauce and corn starch. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, ginger and garlic. Cook, stirring for 2 minutes, or until shrimp begins to turn pink.
- Add snow peas; stir to combine. Cook, stirring for 2 minutes. Add green onions; stir to combine. Cook, stirring for 2 minutes.
- Add the sauce; stir to combine. Cook, stirring for 2 minutes or until the sauce is thickened and bubbly.
- Serve over white rice. Yield: 4 servings.
Chula’s Expert Tips
- I used low sodium chicken broth, but you could use regular sodium chicken broth.
- May use vegetable oil in place of peanut oil. However, I would recommend against using olive oil because of its low smoke point.
- I like to use head-on shrimp and clean them myself. 1 ½ pounds of head-on shrimp produces 12 ounces of cleaned and deveined shrimp.
- May use frozen shrimp in this recipe. Be sure to thaw the shrimp before using.
- May use frozen snow peas in place of the fresh snow peas. If using frozen, thaw before use and pat dry.