This shrimp with snow peas is healthier and even tastier than Chinese takeout. The sauce has that perfect balance of sweet, salty, and garlicky flavor that coats every bite.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
When I’m craving a light, better-than-takeout dish, shrimp with snow peas always hits the spot. Here’s why it’s such a favorite around here:
- Savory and Satisfying: The mix of oyster sauce, hoisin, and garlic builds a deep, umami-rich flavor that tastes like your favorite takeout, only better. It coats every shrimp and snow pea perfectly.
- Crisp and Juicy: The shrimp turn tender and juicy while the snow peas keep their bright crunch. It’s the kind of texture balance that makes every bite pop.
- Weeknight Perfection: This stir fry cooks so quickly that dinner is done before you know it. Cleanup is just as easy, which makes it a total win for busy nights, a lot like my Kung Pao Shrimp.
- Loved by Everyone: My family never skips a shrimp night. It’s one of those dishes that disappears fast, no matter how much I make. It reminds me of this Lemon Pepper Shrimp.
- Easy to Switch Up: You can swap in other veggies like green beans or broccoli, or toss in a few chili flakes for heat. It’s endlessly adaptable and always delicious.
Key Recipe Ingredients
- Oyster Sauce – Brings rich, savory umami flavor that’s the foundation of many classic Asian stir-fries. It adds depth and complexity to the sauce.
- Hoisin Sauce – Adds a sweet, tangy balance to the oyster sauce and gives the stir-fry its glossy finish and signature flavor.
- Cornstarch – Used both in the sauce and to coat the shrimp. It helps thicken the stir-fry and gives the shrimp a silky, restaurant-style texture.
- Granulated Sugar – Balances the saltiness of the sauces and enhances the natural sweetness of the shrimp and vegetables.
- Snow Peas – Crisp, fresh, and slightly sweet, they add crunch and bright color to the stir-fry.
- Shrimp – The main protein that stays plump, juicy, and full of flavor when cooked just right. It absorbs the sauce beautifully.
- Sherry – Adds a light sweetness and depth that enhances the overall flavor of the shrimp and sauce.
- White Pepper – Provides a gentle heat and subtle earthiness that ties all the flavors together.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Vegetable Swaps: Snow peas give this dish a fresh, crisp bite, but you can easily swap in sugar snap peas, broccoli florets, green beans, or baby bok choy.
- Protein Options: Shrimp is quick to cook and naturally tender, but you can use thinly sliced chicken breast, beef, or tofu instead. Just adjust the cooking time so your protein stays juicy and cooked through.
Step-By-Step Recipe Instructions
- In a small bowl, whisk together the oyster sauce, hoisin, sugar, and cornstarch slurry until smooth. This adds a glossy, flavorful coating that ties the whole stir fry together.
- Sauté garlic in olive oil just until fragrant, then toss in the snow peas and pour in the sauce. Cook briefly until crisp-tender, then transfer to a bowl so they don’t overcook.
- Toss shrimp with sherry, ginger, cornstarch, and white pepper. Sauté in the same pan with a bit more oil until just turning opaque. This keeps the shrimp juicy and tender.
- Return the snow peas and sauce to the pan, tossing gently to coat everything. Heat through and serve immediately over jasmine rice for a fast, fresh dinner.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep Sauce Ahead: The oyster-hoisin sauce mixture can be whisked together up to 2 days in advance. Store it covered in the fridge and give it a quick stir before adding it to the pan.
- Prep Shrimp Early: Peel, devein, and pat the shrimp dry a day ahead of time. Keep them covered in the refrigerator until you’re ready to cook.
What To Serve with Shrimp with Snow Peas
Rice and Noodles
- We love serving this Shrimp with Snow Peas over Instant Pot Jasmine Rice or Easy Fried Rice to soak up the savory oyster and hoisin sauce.
- It’s also fantastic tossed with Lo Mein Noodles or Cold Sesame Noodles for a quick weeknight meal that tastes like takeout.
Vegetables and Stir-Fried Sides
- Pair this dish with simple stir-fried sides like Air Fryer Broccoli, or Beef and Broccoli Stir Fry for a balanced dinner.
- You can also serve it with Asian Chopped Salad or Asian Cucumber Salad to add a refreshing crunch alongside the warm shrimp.
Appetizers
- For an appetizer spread, serve with Potstickers (Asian Dumplings) or Asian Chicken Wings to create a restaurant-style experience at home.
Shrimp with Snow Peas
This Shrimp with Snow Peas is healthy, succulent, tender, and better than takeout! So quick and easy to make yourself. Snow peas are great, but other veggies would work as well.
Servings 4 servings
Calories 152kcal
Ingredients
For the Sauce
- 3 tablespoons oyster Sauce
- ½ teaspoon cornstarch dissolved in 3 TB water
- 1 tablespoon hoisin Sauce
- 2 teaspoons granulated sugar
For the Shrimp & Veggies
- olive oil for cooking
- 4 cloves garlic minced
- 2 cups snow peas fresh
- 1 lb shrimp large, shelled/deveined, paper towel dried
- 3 teaspoons sherry
- ½ teaspoon ginger fresh, grated
- 1 teaspoon cornstarch
- ½ teaspoon white pepper
Instructions
-
In a small bowl, make the sauce: Whisk together oyster sauce, cornstarch dissolved with water, hoisin, and sugar. Set aside.
-
In a large wok or large frying pan, combine 3 TB olive oil and garlic, and cook on medium heat about 30 seconds until fragrant.
-
Add snow peas and oyster sauce mixture, and cook until veggies become tender, but don't overcook. Transfer to a bowl and set aside.
-
In a bowl, combine shrimp with sherry, ginger, 1 tsp cornstarch, and white pepper. In same wok or pan, heat 1 TB olive oil. Sauté shrimp mixture just until shrimp starts to turn opaque – do not overcook.
-
Toss the cooked snow pea mixture back into the wok with shrimp. Stir gently until everything is heated through.
-
Serve immediately over jasmine rice.
Notes
- Pat the shrimp completely dry with paper towels before cooking so they sear properly and don’t release excess liquid into the pan.
- Use large shrimp for the best texture. They stay plump and juicy, while smaller shrimp can overcook quickly and turn rubbery.
- Make sure your wok or skillet is hot before adding the shrimp. High heat gives them a quick sear and helps lock in their natural sweetness.
- Oyster sauce and hoisin sauce give the dish its signature savory-sweet balance. Don’t skip them, but you can adjust the ratio to your taste.
- Asian Oyster Sauce and Hoisin Sauce can be found in the ethnic aisles of most major grocery stores. It can also be found in almost any Asian grocery store or online.
- For a gluten free dish, use Gluten Free Oyster Sauce.
- Cook the shrimp in small batches if needed so they don’t overcrowd the pan. Too many shrimp at once will steam instead of sauté.
- Stir-fry the snow peas just until bright green and crisp-tender. Overcooking them will make them lose their crunch and vibrant color.
- This recipe is part of our Fish and Seafood Recipes Collection.
- We love serving this Shrimp with Snow Peas over Instant Pot Jasmine Rice or Lo Mein Noodles to soak up the savory oyster and hoisin sauce.
hearing from you!
Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 11g | Protein: 25g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 571mg | Potassium: 424mg | Fiber: 2g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly fine. Just make sure to thaw them completely and pat them dry with paper towels before cooking. Removing excess moisture helps them sear nicely instead of steaming.
What size shrimp should I use for this recipe?
Large shrimp (about 21–25 per pound) work best since they stay juicy and hold their shape during cooking. Smaller shrimp will cook faster and can become rubbery if overdone.
What’s the difference between oyster sauce and hoisin sauce?
Oyster sauce adds a deep, savory, umami flavor, while hoisin brings a touch of sweetness and richness. Together they create a perfectly balanced sauce that coats the shrimp and veggies beautifully.
How do I keep the shrimp from overcooking?
Shrimp cook very quickly – just 2 to 3 minutes total. As soon as they turn pink and opaque, remove them from the heat. Overcooked shrimp become tough and lose their delicate flavor.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in short bursts in the microwave to avoid overcooking the shrimp.
More to Cook and Eat
- Marinated Grilled Shrimp – Welcome to this tender and succulent Marinated Grilled Shrimp. It’s a 15-Minute meal that’s quick to make and even quicker to disappear.
- Shrimp Stir Fry (Szechuan) – This Szechuan shrimp stir fry recipe is saucy, flavorful, and nutritious, too! Better than takeout, it comes together with just 10 ingredients and 20 minutes.
- Soba Noodles with Shrimp and Lime Cilantro – This dish is made for spring and summer. It’s zesty and bright with lime, cilantro, and garlic. Light, refreshing, and satisfying.
- 10-Minute Garlic Shrimp – This 10-minute Garlic Shrimp recipe comes together fast and easy, making it a game-changer for busy weeknights.
The post Shrimp with Snow Peas appeared first on Chew Out Loud.
Posts
0 Comments