Shrimp With Ginger & Snow Peas

Prep Time
Cook Time
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Recipe: #16494

December 28, 2014

"This is a quick and easy stir fry that yields delicious results! If you have fresh shrimp, it takes longer to clean and devein them than to complete the rest of the recipe. If you use store bought shrimp that's already peeled and deveined, you can have dinner on the table in 20 minutes, including the rice! An adaptation of a recipe from Food & Wine."

Original is 4 servings


  • Serving Size: 1 (234.7 g)
  • Calories 224.7
  • Total Fat - 12.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 142.8 mg
  • Sodium - 1385.4 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1.6 g
  • Protein - 18.5 g
  • Calcium - 102.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a small bowl, whisk together the chicken stock with the soy sauce, chile-garlic sauce and cornstarch. Set aside.

Step 2

In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the garlic and stir-fry 1 more minute, but don't let it brown.

Step 3

Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes more.

Step 4

Add the shrimp and stir-fry for about 1 minute, or until the shrimp start to turn pink. Add the scallions, reserving a few tablespoons, and stir-fry for 30 seconds.

Step 5

Whisk the sauce, then add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer.

Step 6

Serve with steamed rice. Sprinkle reserved scallions over each serving.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for ones that are firm and have a mild, sweet smell.
  • Always use fresh ginger for the best flavor. Avoid ginger that is shriveled or moldy.

  • Substitute vegetable broth for chicken broth - This substitution is a great option for those who are vegetarian or vegan, or who want to reduce their intake of animal products. The vegetable broth will still provide the same flavor as chicken broth, without the animal-based ingredients.
  • Substitute tofu for shrimp - This substitution is great for those who are vegan or who want to reduce their intake of animal products. Tofu is a great source of protein and will provide a similar texture to shrimp, while also adding a unique flavor to the dish.

Spicy Shrimp With Ginger & Snow Peas Increase the chile-garlic sauce to 2 tablespoons and add 1/2 teaspoon of red pepper flakes. For extra heat, add a tablespoon of sriracha sauce to the sauce mixture.

Coconut Rice: Coconut rice is a delicious and fragrant accompaniment to the shrimp stir fry. It adds a creamy sweetness that complements the savory flavors in the stir fry. It is also a great way to add some healthy fats to the meal.

Spicy Cucumber Salad: Spicy cucumber salad is a great way to add some crunch and freshness to the meal. It is also a great way to balance out the richness of the coconut rice and the savory flavors in the shrimp stir fry. The spiciness of the salad also adds a nice kick to the meal.


Q: What type of oil should I use?

A: Vegetable oil is recommended for this recipe.

Q: How long should I cook the dish?

A: Cook the dish for approximately 20 minutes or until it is cooked through.

1 Reviews

Kerfuffle-Upon-Wincle (KUW)

Very good! Don't be afraid of that much ginger! Reminded me of ginger chicken from a local Thai restaurant ~ Tagged for Pick Me.


(18 Jul 2015)

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Fun facts:

Fun Fact 1: Shrimp with ginger and snow peas is a Chinese-style dish, and is believed to have originated in the Fujian province of China. It has been around for centuries and is one of the most popular dishes in Chinese cuisine.

Fun Fact 2: This recipe is an adaptation of one from Food & Wine, a magazine created by celebrity chef and restaurateur Julia Child. Child was known for popularizing French cuisine in the United States, and her iconic cookbook, Mastering the Art of French Cooking, is considered a classic.