This Stir-Fried Shrimp with Snow Peas and Carrots is a quick and healthy meal that delivers vibrant flavors and a delightful crunch. Perfectly sautéed shrimp combine with crisp snow peas and sweet carrots, all brought together with a savory garlic and ginger sauce. With simple ingredients and just a few minutes of stir-frying, this dish offers a nutritious, low-calorie option for busy weeknights or elegant dinners. Serve over rice or noodles, and garnish with sesame seeds and green onions for an extra touch of flavor and texture.
Ingredients:
- 1 pound (450 g) of large shrimp, cleaned and with the shells removed.
- 2 cups snow peas, trimmed
- 1 cup carrots, thinly sliced or julienned
- 2 tablespoons vegetable oil (such as canola or sesame oil)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
- 2 tablespoons of soy sauce, or substitute tamari for a gluten-free option.
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
Instructions:
- Get the shrimp ready: If the shrimp aren’t already prepared, remove the shells and devein them.Trim the snow peas and thinly slice or julienne the carrots. Mince the garlic and ginger, and set everything aside.
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Once hot, add the shrimp and stir-fry for about 2-3 minutes, or until they turn pink and opaque.
- Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the snow peas and carrots, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Combine the sauce: In a small bowl, mix together the soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Pour the sauce into the pan with the vegetables, stirring to coat everything evenly.
- Return the shrimp: Add the cooked shrimp back into the skillet and toss everything together. Allow the sauce to thicken, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.
- Garnish and serve: Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately with rice or noodles for a complete meal.
Conclusion:
This Stir-Fried Shrimp with Snow Peas and Carrots is a light and flavorful dish that’s perfect for any occasion. The combination of tender shrimp, crunchy snow peas, and sweet carrots creates a balanced, healthy meal, while the garlic-ginger sauce adds depth and savory richness. Quick to prepare and full of nutrients, this stir-fry will be a go-to recipe in your kitchen for busy weeknights or when you crave something fresh and delicious.
Stir-Fried Shrimp with Snow Peas and Carrots
Ingredients
- 1 pound 450 g of large shrimp, cleaned and with the shells removed.
- 2 cups snow peas trimmed
- 1 cup carrots thinly sliced or julienned
- 2 tablespoons vegetable oil such as canola or sesame oil
- 3 garlic cloves minced
- 1 teaspoon fresh ginger minced (or ½ teaspoon ground ginger)
- 2 tablespoons of soy sauce or substitute tamari for a gluten-free option.
- 1 tablespoon oyster sauce optional
- 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish, optional
- Chopped green onions for garnish, optional
Instructions
- Get the shrimp ready: If the shrimp aren’t already prepared, remove the shells and devein them. Trim the snow peas and thinly slice or julienne the carrots. Mince the garlic and ginger, and set everything aside.
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Once hot, add the shrimp and stir-fry for about 2-3 minutes, or until they turn pink and opaque.
- Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the snow peas and carrots, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Combine the sauce: In a small bowl, mix together the soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Pour the sauce into the pan with the vegetables, stirring to coat everything evenly.
- Return the shrimp: Add the cooked shrimp back into the skillet and toss everything together. Allow the sauce to thicken, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.
- Garnish and serve: Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately with rice or noodles for a complete meal.