Food

Shrimp, Snow Pea and Ginger Stir Fry

Shrimp, Snow Pea and Ginger Stir Fry

This week, our month of easy meals continues with a 15-minute recipe from Laura of Blogging Over Thyme. With minimal prep and only a handful of ingredients, this flavorful meal is perfect for busy weeknights…

Shrimp, Snow Pea, and Ginger Stir Fry
by Laura Davidson of Blogging Over Thyme

The elusive “What am I going to make for dinner tonight?” is a constant conundrum in my life. After talking to family and friends over the years, I don’t think I’m alone in this struggle. I’ve never met anyone that doesn’t love a dinner recipe that is hearty, delicious, and most importantly, can be thrown together any day of the week with very little time and effort.

This meal quickly joined my list of dinner recipes that I keep on hand for nights when I have absolutely no energy to cook. Most of these stir fry ingredients (soy sauce, sesame oil, fresh limes, garlic, and ginger) are pantry staples that I like to keep on hand at all times, because they are great power houses of flavor. Time-saving tip? Buy peeled and deveined shrimp from your fish monger. Or better yet, keep a bag of frozen, deveined shrimp in your freezer at all times for easy grabbing. Dinner is served!

Shrimp, Snow Pea, and Ginger Stir Fry

Recipe: Shrimp, Snow Pea And Ginger Stir Fry

You’ll need:

1/2 cup low-sodium organic chicken broth (vegetable broth will also work)
2 tbsp soy sauce
1-2 tsp Asian chile-garlic sauce (depending on heat preference)
1 tsp cornstarch
2 tbsp toasted sesame oil
2-inch hunk of fresh ginger, peeled and very thinly julienned
2 garlic cloves, finely chopped
5 scallions
1/2 lb snow peas
1 lb peeled and deveined wild shrimp (16-20 per lb), tails-on
2 tsp fresh lime juice
sushi rice, brown rice or soba noodles, for serving (optional)

In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons) and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.

In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sautée for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sautée for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauce for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.

Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.

Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.

Shrimp, Snow Pea and Ginger Stir Fry

Thank you so much, Laura!

P.S. More recipes, including homemade Pad Thai and healthy salmon tacos.

(Photos and recipe by Laura Davidson. This series is edited by Stella Blackmon.)

  1. Gorgeous image! I’ll try this recipe out next time I have to go food shopping :)

  2. Elizabeth says...

    I made this tonight. It was delicious and super simple. Thank you so much!

  3. I loveee stir fry at home—so versatile, so warming, so fast. Come check out my dinner recipes at the thepastiche.squarespace.com :)

  4. Omg! I’m so making this tonight!

  5. This looks delicious! I’ll be stealing this!

  6. This looks amazing! Will deffo be cooking this soon

    Leonie ♥ Lo On The Go

  7. MJ says...

    This recipe solved my problem about what to make for dinner tonight. It was delicious! The only complaint from my family of four was that there wasn’t enough. So, next time (and there will be a next time) I’ll double the recipe.

  8. Alice Quin says...

    This looks delicious!

  9. Cynthia says...

    Sounds delicious! Stir fry is great for a busy night. My husband has come up with some great combinations using leftovers, particularly meat. He recently made a pork and pineapple stir fry using leftover grilled pork chops , fresh pineapple, and a package of Asian stir fry vegetables, and season it with lite soy sauce and some sesame oil, and some sort of hot sauce. He never uses recipes and his dishes are super.

  10. jessica says...

    Is Asian chile-garlic sauce the same as siracha? Or can it be substituted? Thanks!

    • Not quite the same thing! Asian chile-garlic sauce (you can find it in the Asian sections of most grocery stores) has more of a pronounced garlic flavor and has visible chili flakes. For this dish, since it mostly used to contribute a little bit of heat, you can absolutely substitute sriracha!

  11. Just please remember to buy certified shrimp, preferably trap caught. Shrimp farming is a huge cause of mangrove deforestation which kills off whole ecosystems, fish nurseries and lot of land otherwise protected by the mangroves. Trawling causes bycatches and destroys the ocean floor.

  12. Diana says...

    Looks like I’ve got a dinner plan for tonight!

  13. Looks good! Simple meals are often the best.

  14. Ellie says...

    Would olive oil work in place of the toasted sesame oil?

    • It definitely would from a functional standpoint, but the toasted sesame oil adds a lot of flavor to this specific dish, so I highly recommend investing in a small bottle!

    • Samantha says...

      Try the sesame oil, and you will never ever consider substituting it for olive oil again. The flavor is amazing. It’s more pricey but if you get good quality sesame oil, a little goes a long way and it’ll last ages!