Shrimp and Snow Peas

4.91 from 11 votes
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Juicy and tender shrimp with crispy snow peas in a refreshing and healthy gingery sauce. It’s a comforting Chinese takeout dish you can whip up quickly any night of the week! {Gluten-Free Adaptable}

Chinese shrimp and snow peas

Shrimp is one of my favorite things to cook and eat not only because it’s delicious, but also because it takes so little time to prepare. My shrimp and snow peas can be on your table in just 30 minutes – faster than Chinese delivery can arrive at your door!

Chinese shrimp and snow peas in a bowl


While you can use frozen shrimp, you’ll find that this dish of shrimp and snow peas tastes even more spectacular if you can get them fresh. They need to be peeled and deveined, which you can do yourself, or save time and buy them already primed to go.

Fresh snow peas are one of the best vegetables in my opinion. They’re crisp and just a little sweet. To get the best texture, you need to remove the strings from both sides. To do so, simply snip off the tough end on one side and peel – the string will come right off.

How to prep snow peas

When you’re ready to cook, your table should have the ingredients below.

Ingredients for making shrimp and snow peas

NOTE: I added some frozen peas for fun but you can skip it as well.

Cooking process

Cooking shrimp and snow peas is super easy. The only thing to note is to not overcook the shrimp and snow peas, so the shrimp remain juicy and the snow peas crisp.

  1. Cook until the shrimp are just curled and remove them from the pan
  2. Saute the ginger
  3. Quickly cook the snow peas
  4. Pour in the sauce
  5. Add back the shrimp and mix together
Cooking shrimp with snow peas step-by-step

TIP: If you’re using a carbon steel or cast iron pan, you can easily brown the snow peas while maintaining their crisp texture. All you need to do is not stir them but let them sear in the hot pan.

Stir fried shrimp with snow peas close up

To make a full meal

One thing I recommend, before you get started with this recipe, start your white rice cooking. The rice is perfect with the savory, slightly sweet brown sauce, shrimp, and snow peas. It seeps in and creates a rather addictive taste. There likely won’t be any leftovers remaining from this truly tasty dish. 

The bright colors, aromatic flavors, and contrast of textures from juicy to crispy are sure to make this Shrimp and Snow Peas a new favorite dish in your weekly meal plan. The whole thing, rice included, takes just 30 minutes to make. Even on a busy night, this will be on your table faster than you could run to pick up takeout or have it delivered. With less oil and the use of aromatic ginger, you have a healthy and refreshing meal waiting for you any time! 

Shrimp stir fry with snow peas

Chinese takeout night recipes

Stir fried shrimp with snow peas in a skillet

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Juicy, tender shrimp with crispy snow peas in a refreshing and healthy gingery sauce. It’s a comforting Chinese takeout dish you can whip up quickly any night of the week! {Gluten-Free Adaptable}

Shrimp and Snow Peas

4.91 from 11 votes
Juicy and tender shrimp with crispy snow peas in a refreshing and healthy gingery sauce. It’s a comforting Chinese takeout dish you can whip up quickly any night of the week! {Gluten-Free Adaptable}
To make the dish gluten-free, use dry sherry to replace Shaoxing wine. Use tamari instead of soy sauce. And use Chee Hou Sauce to replace oyster sauce.
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: takeout
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 to 3 servings


  • 1 lb (450 g) shrimp , peeled and deveined
  • 1/4 cup frozen peas (Optional)


  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 1/4 teaspoon salt (*Footnote 1)
  • 2 teaspoons cornstarch


  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 cup chicken stock (or vegetable stock)
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper (or black pepper)
  • 2 teaspoons cornstarch

Stir Fry:

  • 1 1/2 tablespoons peanut oil
  • 8 oz (225 g) snow peas , cleaned and strings removed
  • 2 ” (5 cm) ginger , julienned


  • Combine the shrimp and the marinade ingredients in a medium-size bowl. Mix well with your hands and set aside while you prepare the rest of the ingredients.
  • Combine the sauce ingredients in a small bowl. Stir to mix well.
  • In a large carbon steel skillet (or non-stick pan) heat 1 tablespoon of oil over medium-high heat until hot. Add the shrimp and spread it into a single layer. Cook undisturbed until the bottom is cooked, 1 minute or so. Flip to cook the other side. Stir a few times until the shrimp are not translucent any more and are fully curled. Transfer them to a large plate.
  • Add the remaining 1/2 tablespoon of oil and the ginger. Stir a few times to release the fragrance.
  • Spread out the snow peas in the pan into a single layer with minimal overlapping. Let cook for 30 seconds without touching, until the bottom browns slightly. Flip to cook the other side for 30 seconds or so, until the snow peas begin to soften.
  • Add the cooked shrimp back into the skillet. Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Add the frozen peas (if using). Stir and cook until the sauce is fully thickened. Transfer everything to a serving plate.
  • Serve hot over rice.


  1. The recipe yields a saltiness level that works perfectly when paired with steamed rice. If you wish to serve the dish without rice, skip the salt. Also, check your Shaoxing wine. If it contains salt, you should omit the 1/4 teaspoon of added salt from the marinade.


Serving: 1serving, Calories: 261kcal, Carbohydrates: 16.4g, Protein: 27.9g, Fat: 9g, Saturated Fat: 1.8g, Cholesterol: 223mg, Sodium: 830mg, Potassium: 416mg, Fiber: 3.2g, Sugar: 6.4g, Calcium: 138mg, Iron: 2mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

More delicious shrimp recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Helen Ball says:

    Loved this dish, simple and delicious.

  2. Eva says:

    5 stars
    Outstanding, flavorful and easy to make. I no longer need to spend so much on Chinese take out. Thanks for the great recipe!

  3. Susan says:


    • Looks absolutely fabulous. Def will try!
      Concerned regarding carbs. Or is 223 a misprint???

      • Maggie Zhu says:

        Sorry about that! It should be 16.4. Just corrected it.

  4. Julie Russell says:

    5 stars
    This is the best shrimp and snow peas recipe I have used. The sauce is much tastier than the white sauce I’m accustomed to making. At first, I thought that 8 oz of snow peas was a tad too much but it wasn’t. This will definitely go into my “Favorites” folder and the other s(romp and snow peas recipes will be trashed. Thank you.

  5. Kevin says:

    4 stars
    The dish was very good but the julienned ginger was a little to strong for our liking. Is there another seasoning that could replace the ginger? Otherwise the dish was easy to make and very flavorful!

    • Maggie says:

      Hi Kevin, next time you can mince the ginger (1/2″, about 1 teaspoon minced) or you can replace the ginger with 2 cloves garlic. Thanks for leaving a positive review!

    • Bad Kitty says:

      I don’t really care for ginger, so I usually leave it out of most recipes that call for it. Sometimes I might sprinkle a little bit of ginger power if the mood strikes, though.

  6. hotfishtacos says:

    5 stars
    This recipe was very simple and delicious! It is one of my favorites!

  7. Jen Terwilliger says:

    5 stars
    This was really simple and wonderfully delicious. My husband and boys actually commented on how much they loved this dinner. One even said the flavors were “complex”. Hah! Quite a compliment 🙂

  8. Frank says:

    I made this last night using snow pea pods from my garden. It was delicious. We also got a new cooktop with a central burner that has a holder for my wok and has very high heat. Thanks again for another great recipe.

  9. Frank says:

    5 stars
    Oooops. I forgot to add the stars

  10. S says:

    5 stars
    This was sooo good! I made it using snow peas from my garden. I will definitely be making this regularly as a quick weeknight meal.

  11. Bad Kitty says:

    5 stars
    I made this tonight, except I used large scallops and added garlic. I have to have garlic is all stir-fries. It was delicious. Thank you.

  12. RB says:

    5 stars
    Delicious! Made it with chicken instead of shrimp, and used broth instead of stock, but the end result was very tasty. I always use lower sodium soy sauce but might use a lower sodium stock since it was a bit salty, but it was very tasty over rice.

  13. Michelle says:

    5 stars
    I love this recipe! I’ve made it twice now and it’s so easy to follow and delicious. Definitely a staple recipe I’ll be making FOREVER!

  14. Tricia Johnson says:

    5 stars
    This is a great recipe! The flavor of the sauce taste even better than my favorite restaurant. My husband even said, “it’s tasty! “

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