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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

4.93 from 14 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.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 2 to 3 servings
Author: Maggie Zhu

Ingredients

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

Marinade:

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

Sauce:

  • 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

Instructions

  • 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.

Notes

  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.

Nutrition

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