Dinner · Chinese

Shrimp and Snow Pea Stir-Fry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 9, 2026

This is the kind of dinner that comes together faster than takeout arrives, with plump shrimp and crisp snow peas coated in a light, glossy sauce. A short marinade does the heavy lifting for flavor, and the whole thing cooks in about five minutes once the pan is hot. Serve it over steamed rice and you have a weeknight winner.

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Shrimp and Snow Pea Stir-Fry

Why you'll love this

  • On the table in under 30 minutes.
  • Fresher, lighter, and cheaper than takeout.
  • Just a handful of pantry ingredients.
  • Crisp snow peas and tender shrimp in every bite.

EveryDayMeal recipe

Shrimp and Snow Pea Stir-Fry

Prep
20m
Cook
8m
Total
28m
Serves
4
Level
Easy

Ingredients

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

Equipment

  • Wok or large saute pan
  • Rubber spatula
  • Mixing bowl
  • Chef's knife
  • Cutting board

Instructions

  1. In a large bowl, stir together the cornstarch, dry sherry, and salt until the cornstarch dissolves, then add the shrimp and toss to coat evenly. Let it sit for 15 to 20 minutes so the marinade seasons the shrimp and the cornstarch gives it a silky finish once cooked.
  2. While the shrimp marinates, trim the snow peas, chop the garlic, and slice the scallions so everything is ready to go, because stir-frying moves fast and there is no time to prep once the pan is hot.
  3. Heat a wok or large saute pan over high heat for about 1 minute, then add the peanut oil and let it get hot and shimmering, roughly 30 seconds, so the aromatics sizzle on contact.
  4. Add the ginger and garlic and stir constantly for about 30 seconds, just until fragrant, being careful not to let the garlic brown or it will turn bitter.
  5. Scrape in the shrimp along with all of its marinade using a rubber spatula, then add the snow peas, soy sauce, and chicken stock. Stir-fry for about 2 minutes, until the shrimp turn pink and curl and the sauce thickens slightly.
  6. Add the scallions and stir-fry 1 more minute until they soften just a bit but stay bright green. Turn off the heat, drizzle in the sesame oil, and toss once more. Serve right away over steamed rice.

Tips from the kitchen

  • Pat the shrimp dry before marinating so the cornstarch coats them well and they sear instead of steam.
  • Have every ingredient prepped and within reach before you turn on the heat, since the whole cook takes only a few minutes.
  • Use a wide pan and high heat so the shrimp and peas sear rather than release liquid and go soggy.

Estimated nutrition per serving: 250 cal · 25g protein · 8g carbs · 13g fat

Make it your own

  • Swap in sugar snap peas for the snow peas.
  • Use fresh grated ginger 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 pan over high heat to avoid overcooking the shrimp. This dish is best fresh, so avoid freezing.

Good to know

Can I use frozen shrimp?
Yes. Thaw it fully in the fridge or under cold running water, then pat it very dry before marinating so it sears properly.
What can I use instead of dry sherry?
Shaoxing wine is the classic choice, but dry white wine or even a splash of chicken stock works in a pinch.
Why is my sauce watery?
The pan was likely not hot enough or overcrowded. Use high heat and a wide pan so liquid evaporates and the cornstarch can thicken the sauce.
Can I make it gluten free?
Yes, just swap the soy sauce for tamari and confirm your stock is gluten free.

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