This Stir-Fried Shrimp with Snow Peas and Mushrooms is a quick and delicious meal that’s perfect for busy weeknights. Juicy shrimp, crisp snow peas, and tender mushrooms come together in a light, flavorful sauce, making this dish both healthy and satisfying. With minimal prep and a short cook time, you can have a fresh, homemade meal on the table in under 30 minutes!
Why You’ll Love This Recipe
- Fast and Easy – Ready in just 20 minutes.
- Healthy and Light – Packed with lean protein and fresh veggies.
- Great Flavor – A savory, umami-rich sauce enhances every bite.
- Customizable – Swap ingredients to fit your taste preferences.
- Perfect for Meal Prep – Stores well for easy lunches or dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled and deveined)
- Snow peas
- Mushrooms (sliced)
- Garlic (minced)
- Ginger (grated)
- Soy sauce
- Oyster sauce
- Sesame oil
- Cornstarch
- Chicken broth
- Vegetable oil
- Salt and pepper
- Red pepper flakes (optional for spice)
Directions
- Prepare the Sauce – In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch. Set aside.
- Cook the Shrimp – Heat oil in a pan over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink. Remove and set aside.
- Sauté Vegetables – In the same pan, add a little more oil and stir-fry garlic and ginger for about 30 seconds until fragrant.
- Add Mushrooms and Snow Peas – Cook for 2-3 minutes until tender-crisp.
- Combine and Toss – Return the shrimp to the pan, pour in the sauce, and stir everything together. Cook for another 1-2 minutes until the sauce thickens.
- Serve – Enjoy hot over rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy Version: Add red pepper flakes or sriracha for heat.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Extra Veggies: Add bell peppers, carrots, or baby corn for more variety.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice.
- Different Protein: Swap shrimp for chicken, beef, or tofu.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as shrimp and vegetables may become mushy.
- Reheating: Warm in a pan over medium heat for the best texture or microwave for 1-2 minutes.
FAQs
Can I use frozen shrimp?
Yes! Thaw them completely and pat dry before cooking.
What’s the best type of mushroom to use?
Cremini, shiitake, or button mushrooms work well in this recipe.
How do I prevent shrimp from becoming rubbery?
Avoid overcooking—shrimp only need a few minutes per side.
Can I make this without oyster sauce?
Yes, substitute with hoisin sauce or a little extra soy sauce.
Is this dish keto-friendly?
Yes, if served without rice or with cauliflower rice.
Can I use other vegetables?
Absolutely! Broccoli, asparagus, or snap peas are great additions.
What can I serve this with?
Steamed jasmine rice, brown rice, or noodles pair well with this dish.
Can I double the sauce?
Yes! If you like extra sauce for rice or noodles, simply double the sauce ingredients.
How do I keep snow peas crisp?
Cook them briefly on high heat to maintain their crunch.
Can I make this ahead of time?
You can prep the ingredients ahead, but it’s best cooked fresh for the best texture.
Conclusion
Stir-Fried Shrimp with Snow Peas and Mushrooms is a simple yet flavorful dish that brings together fresh ingredients and a delicious, savory sauce. Whether you’re making a quick weeknight dinner or preparing a meal for guests, this dish is sure to impress. Serve it over rice or noodles for a complete and satisfying meal!
PrintStir-Fried Shrimp with Snow Peas and Mushrooms
This Stir-Fried Shrimp with Snow Peas and Mushrooms is a quick and easy dish that’s packed with fresh flavors and a delicious, savory sauce. Tender shrimp, crisp snow peas, and earthy mushrooms are stir-fried in a light garlic-ginger sauce for a perfect weeknight meal that comes together in under 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
For the Stir-Fry:
- 1 lb shrimp (peeled & deveined)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cups snow peas (trimmed)
- 1 cup mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1/4 tsp red pepper flakes (optional, for heat)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch (for thickening)
Instructions
Step 1: Prepare the Shrimp
- In a bowl, toss shrimp with 1 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for 5-10 minutes.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and cornstarch. Set aside.
Step 3: Stir-Fry the Shrimp
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
Step 4: Stir-Fry the Vegetables
- In the same pan, add garlic, ginger, and red pepper flakes (if using). Stir-fry for 30 seconds.
- Add snow peas and mushrooms and cook for 2-3 minutes until crisp-tender.
Step 5: Combine Everything
- Return shrimp to the pan.
- Pour in the sauce mixture, stirring well to coat.
- Cook for 1-2 minutes until the sauce thickens.
Step 6: Serve and Enjoy!
- Serve hot over steamed rice or noodles.
- Garnish with sesame seeds or sliced green onions (optional).
Notes
- Substitutions: Swap mushrooms for bell peppers or broccoli for variety.
- Low-sodium option: Use low-sodium soy sauce and skip the oyster sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.