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Shrimp and Snow Peas

This recipe for shrimp and snow peas is simple and satisfying! Prepared with fresh veggies, shrimp, and a yummy homemade sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4
Calories: 161 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb large shrimp shelled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch
  • 10 oz Snow peas
  • 4 celery
  • 4 green onions
  • 1 carrot large
  • 1 oz fresh ginger minced
  • 4 cloves garlic minced
Sauce
  • 2 tbsp water
  • 1 tbsp Shaoxing cooking wine (See Note 1)
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp white pepper
  • 1/2 tsp sesame oil

Instructions

Prep
    Cup of Yum
  1. Rinse shrimp and pat dry with paper towel. Place in bowl and toss with salt, pepper and cornstarch. Set aside.
  2. Remove the strings from both sides of the snow peas by snipping off the tough end on one side, peel and discard.
  3. Trim the ends and slice the celery and green onions into 1-inch pieces cut at an angle.
  4. Peel the carrot and slice into 1/2-inch pieces cut at an angle. Stack 2-3 pieces and cut lengthwise into 1/4-inch strips.
  5. Using a spoon, scrape the skin off the ginger root and cut into 1/8-inch pieces. Stack several pieces at a time and cut inch 1/8-inch strips, turn and cut into small mince. Smash the garlic with the side of your knife and mince.
  6. In a small bowl mix together the Sauce ingredients.
Cook
-Blanch Veg
  1. Heat a wok over high heat with 4 cups of water, 1 tsp of kosher salt and 1 tsp of vegetable oil. Bring to a boil and blanch the carrots for 30 seconds, add celery and blanch for another 30 seconds. Add the green onions and snow peas, blanch another minute. Pour vegetables and water into a colander to drain.
-Stir Fry
  1. Wipe the wok dry with paper towel and put back on high heat. Add 2 teaspoons vegetable oil and stir fry the shrimp until no longer pink on both sides. Quickly remove and set aside.
  2. Add the ginger and garlic, stir fry 1 minute and add cooked vegetables and shrimp. Pour sauce over and quickly toss to coat, cooking for another 2 minutes.
  3. Serve with steamed rice and optional black sesame seeds.

Notes

  • Substitutes for Shaoxing wine can be sake or dry sherry.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 16g (5%) Protein 19g (38%) Fat 2g (3%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 143mg (48%) Sodium 1217mg (51%) Potassium 507mg (14%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3822IU (76%) Vitamin C 48mg (53%) Calcium 131mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 16g 5%
Protein 19g 38%
Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 1217mg 51%
Potassium 507mg 11%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 3822IU 76%
Vitamin C 48mg 53%
Calcium 131mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.