Dinner · Chinese

Shrimp with Snow Peas

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 21, 2026

This fast shrimp stir-fry comes together in the time it takes to cook rice, with plump shrimp and crisp-tender snow peas in a light, gingery sauce. A quick cornstarch marinade keeps the shrimp juicy and gives the sauce just enough body to cling. It is weeknight food that tastes like takeout, only better.

Jump to recipe
Shrimp with Snow Peas

Why you'll love this

  • On the table in about 25 minutes, faster than delivery.
  • Light, fresh, and loaded with crisp snow peas.
  • One pan and a short ingredient list.
  • 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
  • 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 the cornstarch dissolves, then add the shrimp and toss until every piece is coated. Let it sit for 15 to 20 minutes, which seasons the shrimp and helps the sauce thicken later.
  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 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 heat until it shimmers, about 30 seconds, so the aromatics sizzle on contact.
  4. Add the ground ginger and garlic and stir-fry for about 30 seconds, just until fragrant, taking care not to let the garlic brown 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 until the shrimp turn pink and curl, about 2 minutes, and the sauce lightly thickens and coats everything.
  6. Add the scallions and stir-fry 1 more minute until just softened but still bright. 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 mixing the marinade so the cornstarch sticks instead of sliding off.
  • Have everything chopped and measured before you turn on the heat, since the whole thing cooks in about 5 minutes.
  • Do not overcook the shrimp; pull them off the heat as soon as they turn pink and curl into a loose C shape.

Estimated nutrition per serving: 220 cal · 24g protein · 7g carbs · 11g fat

Make it your own

  • Swap in sugar snap peas for the snow peas for a sweeter, crunchier bite.
  • Use fresh grated ginger (about 1 tablespoon) in place of ground ginger for brighter flavor.
  • 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 rather than the microwave to keep the shrimp from turning rubbery.

Good to know

Can I use frozen shrimp?
Yes. Thaw it fully in cold water, then pat it very dry before marinating so the coating sticks.
What can I use instead of peanut oil?
Any neutral high-heat oil works, such as vegetable, canola, or avocado oil.
Can I make this without sherry?
Yes. Substitute an equal amount of chicken stock or a splash of rice vinegar for a little tang.
What should I serve with it?
Steamed white or brown rice is classic. Fried rice or lo mein noodles also work well.

Related recipes