5 from 4 votes
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
12 mins
Total Time
27 mins
Servings:
4
Calories:
161 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb Shrimp shelled and deveined, large
- 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 ginger minced, fresh
- 4 cloves garlic minced
Sauce
- 2 tbsp water
- 1 tbsp Shaoxing wine See Note 1, cooking wine
- 2 tsp fish sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp white pepper
- 1/2 tsp sesame oil
Instructions
Prep
- Rinse shrimp and pat dry with paper towel. Place in bowl and toss with salt, pepper and cornstarch. Set aside.
- Remove the strings from both sides of the snow peas by snipping off the tough end on one side, peel and discard.
- Trim the ends and slice the celery and green onions into 1-inch pieces cut at an angle.
- 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.
- 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.
- In a small bowl mix together the Sauce ingredients.
Cup of Yum
Cook
-Blanch Veg
- 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
- 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.
- 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.
- 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
(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%)
Nutrition Facts
Serving: 4 Serving
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.