Shrimp with Snow Peas
A quick and vibrant stir-fry of tender shrimp and crisp snow peas tossed in a savoury ginger-garlic sauce. Ready in under 30 minutes, it pairs beautifully with steamed rice.
Ingredients
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Shrimp⚖ 453.6 g None
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Peanut Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Sesame Seed Oil⚖ 9.1 g 💧 9.9 ml 🥄 2 tsp
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Snow Peas⚖ 100 g 1⅓ pcs
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Ground Ginger⚖ 7.4 g ¾ pcs
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Cornstarch⚖ 6.4 g 💧 9.9 ml 🥄 2 tsp
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Garlic⚖ 15 g 🧄 3 pcs
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Scallions⚖ 60 g 🧅 4 pcs
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Chicken Stock⚖ 22.5 g 💧 22.3 ml 🥄 1½ tbsp
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Soy Sauce⚖ 11.8 g 💧 9.9 ml 🥄 2 tsp
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Kosher Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
Also in this recipe
- Dry sherry 1 tbsp
Total nutrition
852 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Mix the marinade ingredients — 1 tsp cornstarch, 15 ml dry sherry, 2.5 g kosher salt, and the remaining 1 tsp cornstarch — in a large bowl, then add 450 g shrimp. Toss well to coat and let sit for 15–20 minutes while you prep the snow peas, ginger, and garlic. Note: sugar snap peas work equally well as a substitute.
- Heat a wok or large sauté pan over high heat for 1 minute. Add 30 ml peanut oil and let it get hot for about 30 seconds. Add 15 g ground ginger and 3 chopped garlic cloves, toss to combine, and stir-fry for about 30 seconds.
- Add the shrimp along with all of the marinade, scraping out every last bit with a rubber spatula. Add 225 g snow peas, 10 ml soy sauce, and 60 ml chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.
- Add 4 chopped scallions and stir-fry for 1 more minute. Turn off the heat, drizzle in 10 ml sesame oil, and toss to combine once more. Serve immediately with steamed rice.
Source:
TheMealDB
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