Stir Fry Shrimp with Snow Peas

5 from 1 vote

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.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: Asian, Chinese

Servings:

Calories: 188kcal

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.

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.