Stir-fried Shrimp with Snow Peas and Mushrooms

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Juicy shrimp, crisp snow peas, and tender mushrooms come together in this vibrant stir-fry that’s perfect for a quick yet satisfying meal. Each bite bursts with fresh flavors, balanced by a savory sauce that lightly coats the ingredients without overpowering their natural taste. It’s the kind of dish that feels fancy but takes just minutes to whip up — making it ideal for weeknight dinners or impressing guests without stress.

The texture contrast is a highlight — snappy peas, velvety mushrooms, and plump shrimp offer a delightful variety in every mouthful. Whether served with steamed rice or noodles, this stir-fry stands out as both a healthy option and a seriously crave-worthy dish.

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Ingredients for Stir-fried Shrimp with Snow Peas and Mushrooms

• 1 lb (450g) shrimp, peeled and deveined
• 2 cups snow peas, trimmed
• 1 ½ cups mushrooms, sliced (shiitake or button work great)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ¼ cup water or chicken broth
• Salt and pepper, to taste
• Optional: red pepper flakes or a dash of chili oil for heat

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Step 1: Prep the Ingredients

Start by washing and trimming the snow peas, then slice the mushrooms evenly for consistent cooking. Pat the shrimp dry with a paper towel to ensure they sear properly. Mince the garlic and ginger — fresh aromatics bring out the best flavors in this stir-fry.

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Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and chicken broth (or water). This umami-rich blend is the heart of the dish, delivering depth without being heavy.

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Step 3: Cook the Shrimp

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, or until just pink and opaque. Remove from the pan and set aside — they’ll finish cooking in the final step.

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Step 4: Stir-fry the Vegetables

Add the remaining tablespoon of oil to the skillet. Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the mushrooms and cook for 2–3 minutes until they start to brown. Then add the snow peas and stir-fry another 2 minutes until bright green and just tender.

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Step 5: Combine and Finish

Return the shrimp to the pan and pour in the sauce mixture. Stir everything together, cooking for 1–2 more minutes to coat evenly and heat through. Taste and adjust seasoning with salt, pepper, or a splash more soy sauce if needed.

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Step 6: Serve

Serve hot, either on its own or over a bed of fluffy jasmine rice, noodles, or even quinoa. Garnish with sesame seeds or a drizzle of chili oil for a spicy finish if desired.

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Storage Instructions

Stir-fried Shrimp with Snow Peas and Mushrooms is best enjoyed fresh, but if you have leftovers, they can be stored easily. Transfer the cooled stir-fry into an airtight container and refrigerate for up to 3 days.

To reheat, warm it gently in a skillet over medium heat for 3–5 minutes, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to loosen it. While microwaving is also an option, it may slightly change the texture of the shrimp and vegetables.

Freezing is not recommended, as the shrimp can become rubbery and the snow peas may lose their signature snap once thawed.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 230
• Protein: 26g
• Fat: 10g
• Carbohydrates: 11g
• Fiber: 3g
• Sugars: 4g
• Sodium: 720mg
• Cholesterol: 145mg

Note: Nutritional values are approximate and may vary depending on the exact ingredients used.

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Frequently Asked Questions

What type of shrimp works best for this recipe?

Medium to large shrimp (like 21–25 count per pound) are ideal because they cook quickly and stay juicy in a stir-fry.

Can I use frozen shrimp?

Yes! Just thaw them completely and pat dry before cooking to avoid excess water in the pan.

Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your oyster sauce is labeled gluten-free.

Can I substitute other vegetables?

Absolutely. Bell peppers, baby corn, broccoli, or snap peas make great swaps depending on what you have.

What kind of mushrooms should I use?

Shiitake, cremini, or button mushrooms all work well. For an earthier flavor, go with shiitake.

How spicy is this stir-fry?

As written, it’s mild. You can turn up the heat by adding red pepper flakes, chili oil, or sliced fresh chilies.

Can I make this dish ahead of time?

You can prep the veggies and sauce in advance, but cook the shrimp fresh for best texture.

What can I serve this with?

It pairs beautifully with jasmine rice, brown rice, rice noodles, or cauliflower rice for a low-carb option.

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