Shrimp and snow peas are a great stir fry combination, but with a savory oyster sauce, garlic and ginger added, they take on a new life. This dish is perfect for home entertainers looking for something quick and easy to prepare, but that still packs a flavor punch. So fire up the wok and let’s get cooking!
This shrimp and snow pea stir fry is a really quick and easy recipe that everyone loves.
Made with oyster sauce, ginger and garlic, it has a lot of flavor that goes very well with the crisp peas and sweet shrimp.
And the whole dish only takes a few minutes to make.
So it’s perfect for a dinner party when you don’t have a lot of time to get ready.
The pink of the shrimp and the green of the snow peas also looks really nice on the plate, especially when served over white rice.
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Here’s your shopping list:
- seafood: 2 pounds of raw shrimp. I like the medium-sized ones (about 30 per pound). If you buy them already peeled and de-veined, you’ll save yourself some work.
- fresh vegetables: 1 pound snow peas, 2 garlic cloves, 2″ long piece of fresh ginger
- seasoning: ½ teaspoon salt
- oil: 1 teaspoon + ¼ cup vegetable oil
- thickener: 2 teaspoons cornstarch. Part of this will be used to prepare the shrimp and the other part in the sauce.
- chicken stock: ¼ cup
- flavoring: 3 Tablespoons oyster sauce
- white wine: 2 teaspoons of dry (not sweet) white wine. This helps to lighten the sauce by cutting through the oil. It will evaporate by the time the dish is cooked so you don’t need to worry about serving the dish to children.
- You can substitute 2 teaspoons of pre-minced garlic for the fresh garlic cloves.
- Similarly, 2 teaspoons of ginger paste can be used instead of the fresh ginger.
- Use fish sauce instead of oyster sauce if that’s what you have on hand.
- Eliminate the white wine if you don’t want to use alcohol. However, the sauce will be a little heavier.
How to make shrimp and snow peas With Oyster Sauce
Cover a plate with a piece of paper towel. Set aside.
Cut the ends off the snow peas and pull off any stringy bits that you see along the sides.
Mince the garlic.
Peel the ginger. Then grate enough of it to get 2 teaspoons of minced ginger.
If your shrimp is not shelled and de-veined, you’ll need to do that now.
I also take the tails off to make the shrimp easier to eat. But that is an optional step you can choose to skip.
Coat the shrimp
Put the shrimp in a medium-sized bowl.
Sprinkle with ½ teaspoon salt and 1 teaspoon of oil. Toss to coat the shrimp.
Mix in 1½ teaspoons corn starch. Set aside.
Make the sauce
In a small bowl, mix the chicken stock, oyster sauce and ½ tsp of corn starch.
If you want to prepare ahead of time, you can make everything up to this point a few hours in advance.
Cover the shrimp and the snow peas. Then store them in the refrigerator until you are ready to continue with the next step–cooking.
Make the stir fry
Pre-heat the wok (or frying pan) on the stove over medium-high heat for a minute or two.
Pour ¼ cup of vegetable oil into the wok and let cook for 1 minute.
Stir fry the minced garlic and ginger in the wok for 30 seconds, stirring constantly.
Add the shrimp mixture to the pan.
Cook, stirring constantly, until the shrimp has just turned pink (2 – 3 minutes).
Remove the shrimp from the wok and place it on the paper towel-covered plate to drain the oil.
Add the snow peas to the wok and stir fry for 30 seconds.
Pour in the the oyster sauce mixture. Then stir constantly until slightly thickened, about 1 minute.
Add the shrimp back into the wok.
Stir in 2 teaspoons of white wine, and let it simmer for a few seconds to blend in.
Dish it up immediately.
What to serve with shrimp and snow peas
I like to serve this stir fry over white or brown rice, along with a salad (like this mandarin orange romaine salad).
Both are easy-to-make dishes that don’t take much time to prepare.
And the salad can be made ahead of time.
Other shrimp dishes you might like
Shrimp and Snow Peas Stir Fry With Oyster Sauce
- garlic press
- 2 bowls
- 1 Wok or large frying pan
- 1 plate
- paper towel
- 2 pounds shrimp peeled and de-veined
- ½ teaspoon salt
- 1 teaspoon vegetable oil
- 1½ teaspoons cornstarch
- ¼ cup chicken stock
- 3 Tablespoons oyster sauce or fish sauce
- ½ teaspoon cornstarch
- ¼ cup vegetable oil
- 2 cloves garlic minced
- 2 teaspoons fresh ginger peeled and grated
- 1 pound fresh snow peas washed and trimmed
- 2 teaspoons dry white wine
- In the first bowl, mix the shrimp with the salt and 1 teaspoon of vegetable oil.
- Mix in 1½ teaspoons corn starch. Set aside.
- In the second bowl, mix the chicken stock, oyster sauce and ½ tsp of corn starch.
- Pre-heat the wok to medium-high.
- Add ¼ cup of vegetable oil and cook for 1 minute.
- Stir fry garlic and ginger in the wok for 30 seconds, stirring constantly.
- Add the shrimp mixture.
- Stir-fry until the shrimp has just turned pink (2 – 3 minutes).
- Remove the shrimp from the wok and place on a paper towel covered plate to drain the oil.
- Add the snow peas to the wok and stir fry for 30 seconds.
- Add the chicken broth mixture, stirring constantly until slightly thickened, about 1 minute.
- Add the shrimp back into the wok.
- Stir in the white wine.
- Serve over rice so that it absorbs some of the sauce.