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Stir-Fried Shrimp with Snow Peas (or Sugar Snap Peas) and Ginger

Stir-Fried Shrimp with Snow Peas(Updated 12-07) When I posted this recipe last December, I jokingly said I should call this dish Menu for Hope Shrimp because when I thawed out the shrimp, I had a much more complicated recipe in mind. I switched to this simple recipe after I’d been working for hours on last year’s Menu for Hope! The simple recipe turned out to be a real keeper, amazingly delicious, and it took only about 10 minutes to make! This is a great week-night dinner any time of year, but it seems especially perfect for this busy time of year.

Stir-Fried Shrimp with Snow Peas (or Sugar Snap Peas) and Ginger
(3-4 servings, adapted slightly from AllRecipes.)

Ingredients:
1 lb. or more large shrimp
1 cup snow peas, cut on diagonal if large
1/3 cup chicken stock
1 T seasoned rice vinegar
(or use 2 1/2 tsp. rice vinegar and 1/2 tsp. sugar or Splenda)
2 tsp. soy sauce
1 1/2 tsp. cornstarch (or use arrowroot starch if you have it, I buy it from Penzeys)
pinch white pepper
1-2 T vegetable oil or peanut oil (depends on your pan)
2 tsp. grated fresh ginger root (use a microplane grater if you have one)
2 T finely minced garlic
(my garlic was frozen, so I used garlic puree in a jar)
2 whole garlic cloves and 2 slices ginger *for seasoning the oil* (optional, see below)

Instructions:

Peel and devein shrimp. (I buy frozen shrimp from Costco which are de-veined, but when I peel them I cut off the tail end which is often discolored.) Cut tips off snow peas and cut larger ones on the diagonal.

Mix chicken stock, rice vinegar, soy sauce, cornstarch or arrowroot starch, and white pepper and whisk together. Have grated ginger root and minced garlic ready before you start to cook.

Heat oil over high heat in wok or large frying pan. (See below for tip about *seasoning the oil* if you’re doing that.) Add shrimp and stir fry 1-2 minutes (larger shrimp take longer), until shrimp are barely starting to turn opaque. Add garlic, ginger and snow peas and cook about 1 minute. Add sauce mixture and cook until mixture thickens, not more than 2-3 minutes. Serve immediately.

*Seasoning the oil* is a simple technique to add flavor to the oil for a stir-fry dish. It involves heating the oil, sauteeing several pieces of fresh garlic and ginger for about a minute, then removing them before you add the first stir-fry ingredient. (Be careful not to burn the garlic when doing this or it will leave a bitter flavor.) I keep my garlic and ginger in the freezer, and simply use frozen pieces, which work just fine.

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South Beach Suggestions:

The recipe had only 1 1/2 tsp. cornstarch, which makes it pretty South Beach Diet friendly for phase 2 or 3. However, you could use arrowroot starch instead of cornstarch, which would make it even better. (I used to think arrowroot starch was even okay for phase one, but now that I’ve read more about it, I’m not sure.) For phase 2 or 3, This would taste great with something like Basil and Parmesan Rice with Pine Nuts or Brown Rice with Cashews and Herbs.
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29 comments on “Stir-Fried Shrimp with Snow Peas (or Sugar Snap Peas) and Ginger”

  1. Nannette, I would just make it without thickening the sauce; I'm betting it would still be good.

    And truthfully I would not worry about that very small amount of cornstarch if you decided to use it; the amount per serving would be minimal.

  2. Is there a way to make this phase 1friendly? Does anyone know what I can use instead of corn starch or arrowroot starch?

  3. Judy, both of those ideas sound great to me. So glad you enjoyed it!

  4. Just made this and it was super great. Husband loved! I'm not a very courageous cook and rarely deviate from the recipe but I was wondering if a little crushed red pepper could be added for zing. What do you think about throwing in some sliced scallions when sauteing the snowpeas? I won't try without your input…I wouldn't want to ruin this terrific recipe. Thank you.

  5. Matt & Robin, thanks! I really appreciate you taking the time to let me know you liked it.

  6. Made this tonight…it was so good!!!!! Delicious!!!! I love your recipes. I am a huge fan of your blog. Thank you 🙂

  7. I made this recipe a couple of nights ago. OMG – it is the absolute BOMB – Super Deelish. My son loved it as well!

  8. I LOVE this recipe!

    Happy Holidays!

    Kirsten

  9. Gracie, one of the reason I chose the South Beach Diet was because you don’t have to count carbs, so if you want to know the carb counts you will have to figure them out yourself. I think quite a few of my recipes use mainly ingredients that are low in carbs (even though South Beach isn’t really a “low carb” diet) so it shouldn’t be that hard.

  10. Kalyn, your dishes look so yummy, but I don’t find a nutrition breakdown. Since I’m fairly new to the low carb life I need the carb counts (I frankly am lazy and don’t want to figure them out every time I make a new dish). Other than that I’d be eager to try your dishes.

  11. that looks so delicious. you have just given me a major craving!

  12. In Sesotho we say, “Rea leboha.” In French, “Merci.” It is a great initiative and I’m thankful.

    Rethabile

  13. Kalyn…oooh, this dish looks so good. I looooooove shrimp. Perfect combination. 🙂

  14. This shrimp dish looks really good.

  15. The shrimp is so plump!

  16. Historical perspective: Comments to this point are from last December when Menu for Hope had been going for a few days and I was busily working on it! Now here we are with just a little over two days left in Menu for Hope IV, and well on the way to beating last year’s total!

  17. The shrimp sound great, simple, elegant and tasty….what more can one ask for?

  18. oh this one I’ve got to try, it looks and sounds wonderful!

  19. Or you can call it ‘Good Karma Shrimp’!!

    Thank you so much for all your hard work. We made over $15K already, and it’s not even four days yet!

    love,
    Pim

  20. Your shrimps look delicious!

    Paz

  21. Wow! the shrimp is cooked to perfection Kalyn! Right, “seasoning” the oil is our standard procedure.

  22. Love the picture – can’t wait to try this out for a simple quick weeknight.

  23. Oh, that really makes me hungry.

    It’s pizza tonight — last class of the semester! Whoopee! How do you full-time teachers do it?

  24. Bill, the microplane zester is great. I have a red one!

    Patl, please post your recipe too. I’d love to see it.

    Sher, Tanna and Maria, easy is always nice, especially when it’s delicious.

  25. A quick tasty meal, perfect for the busy holiday season. Thanks for sharing!

  26. This is one that you just know is simply good to eat.

  27. Isn’t it wonderful when a super easy dish is also delicious? A perfect thing, really. I’ll certainly make that–I love shrimp.

  28. This sounds wonderful, Kalyn, and somewhat familiar. I was going to blog a similar recipe that I discovered recently, which has the added feature of soaking the shrimp in a yummy mixture for 20 minutes, but now I think I’ll wait a bit before posting it! :o) Love the tip about seasoning the oil.

  29. I’ve grown to LOVE my microplaner!

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