Dinner · Chinese

Shrimp with Snow Peas

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 20, 2026

This fast shrimp stir-fry comes together in about 20 minutes once the shrimp has soaked up its quick marinade. Sweet snow peas, fresh ginger, and garlic keep it bright and simple, and it tastes better than takeout. Serve it over steamed rice for an easy weeknight dinner.

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Shrimp with Snow Peas

Why you'll love this

  • On the table in about 25 minutes, faster than delivery.
  • One pan and a short ingredient list.
  • Crisp-tender snow peas and juicy, garlicky shrimp.
  • Easy to double for leftovers.

EveryDayMeal recipe

Shrimp with Snow Peas

Prep
20m
Cook
5m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 2 teaspoons cornstarch
  • 1 tablespoon dry sherry
  • 1/2 teaspoon kosher salt
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons peanut oil
  • 1 tablespoon ground ginger (or 1 tablespoon fresh grated)
  • 3 cloves garlic, chopped
  • 1/2 pound snow peas, trimmed
  • 2 teaspoons soy sauce
  • 1/4 cup chicken stock
  • 4 scallions, sliced
  • 2 teaspoons toasted sesame oil

Equipment

  • Wok or large skillet
  • Rubber spatula
  • Mixing bowl
  • Sharp knife and cutting board

Instructions

  1. In a large bowl, stir together the cornstarch, dry sherry, and kosher salt until smooth, then add the shrimp and toss until every piece is coated. Let it sit for 15 to 20 minutes so the marinade can flavor the shrimp and the cornstarch can help it brown.
  2. While the shrimp marinates, trim the snow peas, chop the garlic, and prep the ginger and scallions so everything is ready to go, because a stir-fry moves fast once the pan is hot.
  3. Heat a wok or large skillet over high heat for about 1 minute, then add the peanut oil and let it shimmer, about 30 seconds, so the aromatics sizzle the moment they hit the pan.
  4. Add the ginger and garlic and stir-fry for about 30 seconds, just until fragrant, being careful not to let the garlic burn or it will turn bitter.
  5. Scrape in the shrimp along with all the marinade, then add the snow peas, soy sauce, and chicken stock. Stir-fry for about 2 minutes, until the shrimp turn pink and opaque and the peas are bright green and crisp-tender.
  6. Add the scallions and stir-fry 1 more minute, then turn off the heat and drizzle in the sesame oil. Toss once more to combine and serve right away over steamed rice.

Tips from the kitchen

  • Have every ingredient prepped and next to the stove before you start, since a stir-fry cooks in minutes and there is no time to chop mid-recipe.
  • Pat the shrimp dry before marinating so the cornstarch clings and the shrimp browns instead of steaming.
  • Keep the heat high and do not crowd the pan; if your skillet is small, cook in two batches so everything sears.

Estimated nutrition per serving: 230 cal · 25g protein · 7g carbs · 11g fat

Make it your own

  • Swap in sugar snap peas for the snow peas.
  • Use fresh grated ginger (about 1 tablespoon) in place of ground for a brighter kick.
  • Add a pinch of red pepper flakes or a splash of chili oil for heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot skillet just until warmed through, since shrimp turns rubbery if overcooked.

Good to know

Can I use frozen shrimp?
Yes. Thaw it fully and pat it dry before marinating so the cornstarch coats it well and the shrimp sears instead of steaming.
What can I use instead of peanut oil?
Any neutral high-heat oil works, such as vegetable, canola, or avocado oil.
No sherry on hand?
Use dry white wine or a splash of chicken stock. You can also use Shaoxing wine if you have it.
How do I know the shrimp is done?
It turns pink and opaque and curls into a loose C shape, usually about 2 minutes over high heat. Avoid overcooking.

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