Get ready to fall in love with the irresistible Shrimp and Snow Pea Stir-Fry! This dish is the ultimate weeknight hero, bringing together juicy shrimp, crisp snow peas, red bell pepper, and a glossy, savory-sweet sauce that tastes like something out of your favorite Asian restaurant. The vibrant colors are a feast for the eyes, while the flavors and textures have a way of brightening even the busiest day. Each bite shouts freshness, and best of all, the entire meal comes together in a snap—perfect for when you crave something spectacular but short on time.
Ingredients You’ll Need
The magic of Shrimp and Snow Pea Stir-Fry lies in just a handful of ingredients that layer together to create major flavor impact. Each component plays a crucial role, whether it’s for crunch, depth, color, or that crave-worthy sauciness.
- Shrimp (1 pound, large, peeled and deveined): Succulent shrimp soak up all the delicious sauce, guaranteeing every bite is juicy and flavorful.
- Snow peas (2 cups, trimmed): These add a delightful crunch and brighten the dish with their vibrant green hue and sweet snap.
- Red bell pepper (1, thinly sliced): Sweetness and crunch, along with a pop of color that makes the stir-fry look as good as it tastes.
- Green onions (3, chopped): Scattered on top for fresh, peppery zing and a classic stir-fry finish.
- Soy sauce (3 tablespoons): Gives the dish rich umami depth and a touch of saltiness for balance.
- Oyster sauce (2 tablespoons): Adds an extra layer of savory-sweet flavor and luscious texture to the sauce.
- Rice vinegar (1 tablespoon): Brightens everything up, cutting through the richness and keeping the flavors lively.
- Honey (1 tablespoon): Lends a subtle sweetness that rounds out the sharper notes in the sauce beautifully.
- Sesame oil (1 teaspoon): Just a drizzle for a toasty, nutty aroma that screams “Asian-inspired” comfort food.
- Cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water): Thickens the sauce until it’s perfectly glossy and clingy.
- Vegetable oil (2 tablespoons): Neutral oil that’s perfect for quick, high-heat stir-frying.
- Garlic (2 cloves, minced): Essential for building a flavorful base with savory depth.
- Fresh ginger (1 teaspoon, grated): Brings a little warmth and zing, making the flavors sing with freshness.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a subtle kick—add more if you love it spicy.
- Sesame seeds (for garnish): Nutty crunch and a traditional touch to finish things off.
- Cooked white rice (for serving): The perfect base, soaking up all those delicious juices and sauce.
How to Make Shrimp and Snow Pea Stir-Fry
Step 1: Whisk Up the Sauce
Start by mixing up your secret weapon. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and your cornstarch slurry until the mixture is completely smooth. This simple combo is the backbone of your Shrimp and Snow Pea Stir-Fry, infusing every ingredient with deep, balanced flavor.
Step 2: Sear the Shrimp
Heat up a tablespoon of vegetable oil in your biggest wok or skillet over medium-high heat. Add the shrimp in a single layer, and let them cook undisturbed for 2 to 3 minutes. You’ll know they’re done when they’re pink and opaque. Scoop them out onto a plate—they’ll finish cooking in the sauce later, keeping them plump and tender.
Step 3: Sauté the Aromatics
Pour the remaining oil into the pan and toss in the minced garlic, grated ginger, and (if you want a little heat) the red pepper flakes. Stir-fry just until fragrant, about 30 seconds—it goes quickly! This short burst of flavor-making is what gives Shrimp and Snow Pea Stir-Fry its irresistible aroma.
Step 4: Stir-Fry the Veggies
Add the snow peas and sliced red bell pepper to the fragrant pan. Cook, tossing frequently, for 2 to 3 minutes. You want the veggies just tender but still snappy and colorful, not limp. This keeps the stir-fry vibrant and full of contrasting textures.
Step 5: Bring It All Together
Return the cooked shrimp to the pan, then pour in your silky sauce. Toss everything together so the shrimp and veggies are completely coated. Stir-fry for another 1 to 2 minutes, just until the sauce thickens and everything glistens. Remove from the heat, and sprinkle over the chopped green onions and sesame seeds for that finishing touch. Serve over steaming white rice and dig in!
How to Serve Shrimp and Snow Pea Stir-Fry
Garnishes
A generous sprinkle of green onions and sesame seeds is classic, but you can also add fresh cilantro or a light zest of lime for extra color and flavor. The layers of garnish add eye-catching appeal and a fresh, aromatic lift that make each bite of Shrimp and Snow Pea Stir-Fry even more exciting.
Side Dishes
Fluffy white rice or warm jasmine rice are traditional accompaniments, soaking up every last bit of that delicious sauce. If you want to switch it up, try serving your Shrimp and Snow Pea Stir-Fry over brown rice, quinoa, or even quick-cooked rice noodles for a slightly different twist that absorbs all the saucy goodness.
Creative Ways to Present
Serve family style in a large bowl at the center of the table, or spoon generous portions into individual bowls for a cozy, restaurant-style experience at home. You can even stuff leftovers of the stir-fry into lettuce wraps or pair with cold rice noodles for a fabulous cold lunch the next day. Presentation only adds to the anticipation—Shrimp and Snow Pea Stir-Fry looks as impressive as it tastes!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Shrimp and Snow Pea Stir-Fry in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 2 days. Just be sure to let it cool to room temperature before sealing to keep the texture of the veggies and shrimp just right.
Freezing
While you can freeze Shrimp and Snow Pea Stir-Fry, the vegetables may lose their crunch and can become a bit soft when thawed. If you do choose to freeze it, use a freezer-safe container, press out as much air as possible, and eat within 1 month. For best quality, I recommend enjoying it freshly made or from the fridge.
Reheating
To reheat, gently warm your Shrimp and Snow Pea Stir-Fry in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Microwave reheating also works in short intervals, stirring in between, but stovetop will best preserve the shrimp’s texture and the veggies’ crunch.
FAQs
Can I use frozen shrimp?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear properly without excess moisture, ensuring the best texture in your Shrimp and Snow Pea Stir-Fry.
What other vegetables can I add?
Feel free to toss in mushrooms, thinly sliced carrots, snap peas, or baby corn for variety. Just be mindful of cooking times—add sturdier veggies first and more delicate ones later so everything stays crisp and colorful.
How do I make it spicier?
Increase the amount of crushed red pepper flakes, or add a squeeze of sriracha or chili paste directly to the sauce for a fiery kick. The stir-fry is wonderfully adaptable, so tailor the heat to your personal taste.
Can I substitute the shrimp?
Definitely! Chicken breast, thinly sliced beef, or even tofu work beautifully. Just adjust the cooking time as needed and follow the same stir-fry technique to ensure everything is perfectly cooked.
Is Shrimp and Snow Pea Stir-Fry gluten free?
Not by default, since soy sauce and oyster sauce often contain wheat. To make it gluten-free, simply swap in certified gluten-free soy sauce (or tamari) and a gluten-free oyster sauce. The flavors will be just as delicious!
Final Thoughts
If you’re craving something fast, fresh, and bursting with flavor, don’t hesitate—try this Shrimp and Snow Pea Stir-Fry for your next meal. It’s wonderfully satisfying and so easy to pull together, you may just find yourself making it again and again. Happy cooking!
Print
Shrimp and Snow Pea Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Shrimp and Snow Pea Stir-Fry is a quick and flavorful Asian-inspired dish that is perfect for busy weeknights. Succulent shrimp, crisp snow peas, and vibrant bell peppers are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with steamed white rice.
Ingredients
For the Stir-Fry:
- 1 pound large shrimp, peeled and deveined
- 2 cups snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper flakes (optional)
- sesame seeds, for garnish
- cooked white rice, for serving
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch slurry until smooth.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and opaque, then remove to a plate.
- Stir-Fry the Vegetables: Add the remaining oil to the pan along with garlic, ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant. Add the snow peas and red bell pepper, cooking for 2 to 3 minutes until just tender-crisp.
- Combine and Serve: Return the shrimp to the pan and pour in the sauce. Toss everything together and cook for another 1 to 2 minutes until the sauce thickens and coats the shrimp and vegetables. Remove from heat, sprinkle with green onions and sesame seeds, and serve hot with rice.
Notes
- For extra flavor, add a splash of chili paste or sriracha to the sauce.
- This stir-fry also works well with chicken or tofu as a substitute for shrimp.
Nutrition
- Serving Size: 1 portion with sauce (without rice)
- Calories: 260
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 190 mg
