Shrimp with snow peas is a dish that beautifully combines fresh, crisp vegetables with the delicate sweetness of tender shrimp. It’s a simple yet elegant meal that brings together the best of land and sea in one vibrant plate. This pairing is popular in many Asian-inspired dishes, where the natural flavors of the ingredients are allowed to shine, often enhanced by light seasonings or sauces. The result is a dish that feels both wholesome and satisfying, making it perfect for a weeknight dinner or a special occasion.
Snow peas, known for their crunch and slightly sweet flavor, provide a refreshing contrast to the richness of shrimp. Their bright green color adds visual appeal, making the dish just as beautiful as it is delicious. When cooked briefly, snow peas retain their crisp texture, offering a delightful bite in every forkful. Shrimp, with their delicate flavor and quick cooking time, are the perfect complement, bringing a touch of sophistication without requiring hours in the kitchen.
What makes this dish especially appealing is its versatility. It can be enjoyed on its own for a light, low-carb meal or paired with fluffy white rice, brown rice, or even noodles for something heartier. The flavors are clean and fresh, often enhanced by a splash of soy sauce, ginger, or garlic, which bring warmth and depth to the dish without overwhelming the natural taste of the shrimp and snow peas.
Shrimp with snow peas is also a great example of how simple ingredients can come together to create something special. It’s a reminder that cooking doesn’t always have to be complicated to be impressive. Whether you’re preparing dinner for yourself, your family, or guests, this dish is guaranteed to please.
Its beautiful presentation, fresh taste, and health-conscious profile make Shrimp with Snow Peas a staple in many kitchens. It’s a quick, flavorful dish that celebrates fresh ingredients, offering a restaurant-quality meal that’s easy to recreate at home.
Ingredients
- 200 grams shrimp peeled and deveined
- 100 grams snow peas trimmed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon ginger fresh, grated
Instructions
- Heat sesame oil in a large pan over medium heat.
- Add minced garlic and grated ginger, sauté until fragrant.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- Add snow peas and stir-fry for another 2-3 minutes.
- Pour in soy sauce and toss to combine, cooking for another minute.
- Serve hot and enjoy.
Nutrition
This was super easy! My family loved it. I’ll definitely make it again!
Honestly, I didn’t expect much but my boyfriend said this was the best meal ever! Who knew snow peas could be so good?!
It tastes nice, but 3-4 minutes for shrimp felt short for me (mine got rubbery anyway?). Could be my pan heat. Also, I used dark soy sauce and it was a bit too salty.
Totally hear you—3-4 min can be too short depending on shrimp size. If your pan runs hot, it can go rubbery fast 😅 Dark soy also brings saltiness, so I’d reduce it or dilute a bit next time.
Mine turned out fine at 3-4 mins, but I use medium shrimp and a not-too-hot pan. Maybe try cooking shrimp just until they curl, then move on immediately to the snow peas.
Not sure why everyone loves this. The squishy shrimp was kinda gross to me.
Great dish! But I think I added too much soy sauce, it was salty. Gotta watch that next time!
I’ve done that too! It’s easy to accidentally pour in too much. Maybe try measuring next time?
Salt is life! But for real, I hate when that happens. Just add some extra veggies to balance it out next time!
Eh. It was ok. I’ve had better shrimp at restaurants. Not worth the hype. 🤷♀️
Nah, I disagree! This is way better than takeout. You just gotta follow the recipe right. 👌
I think it’s pretty good! Sometimes home-cooked meals just need a bit of tweaking. 🌟
I followed it mostly, but I added a tiny splash of rice vinegar at the end. Turned out great—shrimp stayed tender and the snow peas were still crisp.
This was so easy to make! My family loved it. Will definitely make again.
Looks easy enough, but does it really taste good? I find shrimp can be tricky to cook!
I’m so glad to hear that! This recipe is super simple and delish! My kids loved it too!
It was okay, but I thought the shrimp were too rubbery. Maybe I cooked them too long? 🤔 ⭐⭐⭐
Made this tonight and it was super quick and tasty. The ginger/garlic smell is amazing, and the snow peas stay nice and crisp.
Yes! The ginger/garlic combo is the best part—mine smelled incredible too. I love that the snow peas stay crisp.
Super quick and tasty—garlic/ginger smell is amazing. I used frozen shrimp and it still worked in the same timeline.
Interesting—mine took longer than 3-4 min for the shrimp even though I thawed them. Also I accidentally used 1 tbsp soy sauce… still good tho 😂
Yes!! I love how fast this comes together. I did the garlic/ginger step for like 30 seconds less and it was still super fragrant.
I’m confused—why sesame oil first? Wouldn’t soy sauce go in earlier so everything marinates? Also I think I burned the garlic a tiny bit. Not sure it’s my fault though.
Good question! In this recipe the sesame oil is more like the cooking base—garlic/ginger bloom in it first. If you add soy sauce too early it can get a bit harsh and reduce too fast, and shrimp can overcook while the sauce thickens.
Kept the steps simple and it came out flavorful. Shrimp were perfectly pink after 3 minutes, which is rare for me.
Love this! The 3 minutes for shrimp is the magic window—mine usually turns rubbery if I blink. Did you use medium-high heat or stick to medium the whole time?
Didn’t work out for me. Shrimp got burned and snow peas were too crunchy! What a mess. 😩 ⭐⭐
3-4 minutes for shrimp? Mine got cooked way fast like after 2 min, so watch it. Also I forgot to trim snow peas and regretted it 😅
Tried it exactly as written. Shrimp turned out perfectly pink, and the snow peas stayed crisp (not mushy). Would definitely cook again.
meh. kinda bland, i add salt n pepper next time.
Not a fan of the snow peas, but the shrimp were good! Maybe I’ll try just shrimp next time.
I didn’t have fresh ginger so I used ground—still good, but not as punchy. Fresh would probably take it to the next level.
My snow peas stayed a bit too crunchy, but that might be just how I cooked it. Still tasty and the sauce coats nicely.
This was super quick and actually tastes like takeout. The ginger really pops—next time I’ll add a little chili for extra kick.
Pretty good. I followed the times but my snow peas stayed a bit too crunchy—next time I’ll slice them thinner or cook 30-60 seconds longer. Still delicious with the soy + sesame.
Honestly this is one of those recipes that’s good but kinda basic. No sweetness, no acid. Still, I’ll eat it again for sure. Shrimp cooks fast so don’t walk away.
I followed it exactly and it was bland… like the flavors didn’t pop. Maybe my garlic was old? Idk.
Ugh, I feel you—this one can totally taste flat if the garlic/ginger aren’t punchy. Old garlic definitely makes a difference. I’d try fresh garlic (or a little more), and maybe a tiny pinch of salt or a squeeze of lime at the end to wake it up. Also did you toast/“brown” the garlic a bit, or just lightly sauté?
This recipe is super easy and delicious! My kids loved it too!
Step 1 says heat sesame oil on medium—mine burned a little because I used high. Still ate it though 😅
I always go high heat lol—then everything gets “wok seared” 😂 But shrimp can go rubbery quick. Next time lower it a bit.
Oof, sesame oil burns fast 😬 Medium is the move. Still—if it’s not bitter, I’d totally call that a win.
The shrimp was too rubbery 🤢. Did I cook it wrong? I followed the steps.
Pretty good but I think 3-4 minutes for shrimp is too long for small ones—mine got slightly chewy.
I had shrimp once before and it was gross, but I gave it another chance and this was ok.
Five stars for simplicity. I’m not a great cook and this was basically impossible to mess up. I added a tiny splash of honey and it tasted like takeout.
shrimp was good
Totally—shrimp turning pink is the best part. Did you overcook it or keep it juicy?
I’m not usually a shrimp person, but this was good. Sesame oil is strong though—start with less if you’re sensitive.
Good to know! I’m usually wary of sesame oil—thanks for the heads up. I’ll definitely start with less next time.
meh. i think i can do better with just butter and lemon 😬
This was so good! I added some chili flakes for a little heat and it was perfect! ⭐⭐⭐⭐⭐
Shrimp with snow peas sounds good and all, but you really think adding chili flakes makes it perfect? Seems like a lot of fuss to me.
I love the idea of adding chili flakes! I usually keep it plain but I’ll try that next time. Thanks for the tip!
Yum!
Pretty good, but mine tasted a bit too heavy on sesame oil. Next time I’ll use a little less and add more soy at the end.
So easy and delicious! I added a bit of chili for some heat. Yum!
I didn’t have fresh ginger, so I used ginger powder. It was… okay. Next time I’ll follow the fresh ginger because the aroma wasn’t the same.
This recipe was a hit at my dinner party! Everyone loved it, and it was so quick to make. Will be making it again!
Not bad! I’m not the biggest fan of sesame oil but it wasn’t overpowering. Garlic + ginger smelled amazing.
Perfect balance! Sesame oil + soy sauce is a classic combo, and the snow peas still had a nice snap. Would absolutely make again.
Totally agree—this combo really hits. The sesame oil aroma with the soy sauce is perfect, and I love that the snow peas stay crisp.
Pretty good for a weeknight meal. I used frozen shrimp and it took closer to 5-6 minutes to turn opaque.
I accidentally used powdered ginger instead of fresh… it was okay but not as bright. Still, the method works.
Not bad, but 3-4 minutes was too long for me—shrimp got a little rubbery. Should probably depend on thickness.
Totally agree—shrimp can go rubbery fast. I usually do closer to 1.5–2.5 minutes depending on size, then hit it with the snow peas.
I think the 3-4 minutes still works if you keep the heat medium-high and don’t overcrowd the pan. But yeah thickness changes everything, for sure.
Made this tonight—super quick and the flavors are spot on. The ginger really wakes everything up. I tossed in a pinch of chili flakes too, which was a great add.
Totally agree—this one is a lifesaver on busy nights. The ginger + sesame oil combo is 🔥. I also added chili flakes and it really bumps the flavor.
Quick? yes. But I think my snow peas needed longer—mine were still a little crunchy. Next time I’ll slice them thinner or cook them a touch more.
Loved the flavor combo. The sesame oil really makes it. Next time I might add a pinch of chili for some heat.
Took me forever to get the shrimp pink. What do you mean by opaque? Someone help!
I thought shrimp was done when it turned pink… but now I’m confused! Can someone explain more about the opaque part?
Opaque means you can’t see through it anymore. Once it’s pink, it should look a bit cloudy or solid. Keep at it, you’ll get it next time!
The sesame oil + soy combo tasted great. I added a pinch of chili flakes because why not 😅
Shrimp good 2 thumbs up!
Snow peas were a great choice. I served it over rice and the soy sauce + sesame combo tasted super restaurant-like.
I’m skeptical about the sesame oil—like, does that much make it too nutty? For me it was almost overpowering but the flavor was still decent.
I followed the steps exactly, but my snow peas were still a bit crunchy at 2-3 minutes. Next time I’ll go 1 minute longer.
Wow, restaurant vibes! I followed it exactly and it tasted super fresh. Definitely adding to my rotation.
Love hearing that! I also like how quick it is—shrimp gets perfect without getting rubbery. Fresh snow peas really help, too.
I wasn’t sure about soy with shrimp but wow, you were right! Delicious combo 🍤⭐️⭐️⭐️⭐️
I always thought soy sauce was only for sushi! I’ll have to try this. Thanks for sharing! 😋
I wish it had more sauce. I ended up adding another tablespoon soy sauce and a spoon of water to loosen it. Still delicious though.
Shrimp!! Love it!! 😍
Shrimp with snow peas? Sounds fancy! Loved the flavor, but I think I overcooked the shrimp. Oops!
Overcooked shrimp? That’s a bummer. I’ve done that too before, even with the timer.
Don’t worry about it! Shrimp can be tricky sometimes. Just keep an eye on them next time! 😄
Not a fan of snow peas, could I use brocolli instead? 4 stars!
Not bad, but sesame oil + soy sauce was a little overpowering for me. I’d reduce sesame oil to 1 tbsp or add some water/stock at the end.
Good point! I’ve also found sesame oil can get a bit intense fast. Next time I’ll try dialing it back or finishing with a splash of stock like you said.
Ok but I think the shrimp should be cooked first alone, then remove, then add back. Otherwise the pan seems too hot and shrimp gets chewy. Mine did 😕
Turned out too salty for my taste, maybe less soy sauce next time.
I didn’t think it was salty at all, but maybe I just love salty food! 😂 Next time I’ll give it a try with less soy sauce.
I know what you mean! Soy sauce can really overpower the dish sometimes. I usually do just 1 tablespoon for more flavor balance.
I don’t know, shrimp kinda freak me out. How do you know they’re fresh? 🤔
This is legit. I’ve been trying to recreate takeout at home and this is close. The sauce timing at the end makes a difference!
Is it really 200 grams shrimp? Mine looked like a lot more than that in the pan. Still turned out tasty though.
Meh, I thought this was boring. Needs more flavor, like some lemon or something! 🤷♂️ ⭐⭐
I think a squeeze of lemon would really brighten this up! I’ll try that next time. 🌟
Wait, do you cook the garlic and ginger in sesame oil or just drop them in at the end? I messed that part up and it tasted raw. Again, easy fix next time.
Cook the garlic and ginger right at the start—sauté them in the sesame oil until fragrant. If they taste raw, you likely didn’t give them enough time in the hot oil before adding the shrimp.
One clove of garlic feels like not enough. I used closer to two cloves and it came out way more flavorful. Garlic haters beware 😅
Loved how quick this was—shrimp stayed juicy and the snow peas still had a nice crunch. The garlic-ginger combo smells amazing while cooking.
Pretty solid weeknight stir-fry. I used a little extra soy sauce because I’m that person, and it came out flavorful but not too salty.
Shrimp dried out on me—maybe my pan was too hot. I also forgot to devein one and omg, never again 😅
Meh… The sesame oil flavor was strong and almost overpowering. Maybe I used too much or my oil was old. Sauce was okay but not mind blowing.
Totally get that—1 tbsp sesame oil is pretty potent. I sometimes cut it down to 1/2 tbsp and it tastes more balanced.
Hmm I made this and the sauce wasn’t overpowering at all for me. Maybe your sesame oil really was old or you used toasted instead of regular? I dunno. Still good though.
Garlic and ginger were fragrant, but I wish there was a sauce with a bit more thickness. It’s more like a light toss than a glossy stir-fry.
The ingredients are simple, but somehow it tastes fancy. I served it over rice and it was gone fast.
I don’t know… the ingredient list is small, so it feels like it’s missing something. Still tasty though. Maybe a splash of rice vinegar would help?
Wait, is it supposed to be 200g shrimp TOTAL or per person? I used too much and had leftovers lol. Taste was still good.
My ginger was way too chunky even after grating, so it was kinda weird. Flavor was good, but texture not my favorite.
I don’t understand why you would use snow peas. They taste funny. I used broccoli instead and it was alright.
I get where you’re coming from! Snow peas do have a unique taste, but they really add a nice crunch. Broccoli sounds good too, though!
The steps are simple, but I think 3-4 minutes for shrimp might be too long if your pan is hot. Mine got a bit rubbery—next time I’ll pull them sooner.
Seriously good stuff! Easier than I thought. Even my husband loved it, and he usually hates seafood. Cooking is fun! 😄 ⭐⭐⭐⭐⭐
Not bad, but I think it needs more sauce or maybe a splash of rice vinegar. It was tasty yet a little flat for me.
Good point! I usually add an extra 1–2 tbsp soy or a small splash of rice vinegar right at the end—helps cut the richness and makes it taste less “flat.”
Yeah, the soy + sesame oil can be kinda heavy without enough tang. Next time try a teaspoon of vinegar and maybe a pinch of sugar to balance?
Pretty good! I like that it doesn’t drown everything in sauce. Next time I’ll cut the snow peas a bit thinner so they get more tender, but still crunchy.
Totally agree—keeping the sauce light makes the shrimp and snow peas taste way fresher. Cutting them thinner is a great call too!
Interesting. I always thought you should blanch the snow peas first so they’re tender—2-3 minutes feels kinda short to me. Maybe it’s just my stove though 😅
Made this tonight—super quick and honestly way more flavorful than I expected. Garlic-ginger combo is perfect. I did add a pinch of chili flakes and it kicked it up.
I’m skeptical about 1 minute after adding soy sauce—won’t it overcook everything? Mine was a little too salty, but otherwise it worked.
The ingredients are so basic but the result felt fancy. I served it over rice and it was perfect for a weeknight. Garlic and ginger cooked just right.
Easy dinner, but I cooked the shrimp a minute too long… lesson learned. Still ate it, just a little rubbery. Otherwise good.
Wait, I always thought you should cook shrimp longer so it’s safe 😅 1 minute over and it’s tough—good to know. Next time I’ll pull it sooner!
Ahh I feel that—shrimp can go rubbery fast. 3-4 minutes is perfect until it’s *just* pink and opaque. Glad you still ate it though!
This is basically stir-fry 101, but hey it works. Snow peas cooked nicely—still crunchy-ish. Solid weeknight meal.
Made this tonight—super quick and the shrimp stayed tender. Garlic-ginger smell is on point.
Yes!! Same here—3-4 minutes is perfect. I love how the garlic-ginger smell hits right away.
Maybe I did something wrong but mine was kinda salty. I used 2 tbsp soy sauce like it says… should I cut it in half?
Easy and delicious. Also, the shrimp cooks really fast so set a timer—otherwise you’ll overcook. I learned that the hard way.
Good tip, but I think 3-4 min is still too long for my pan. I did 2 min last time and it was fine—maybe depends on shrimp size? Also I forgot to trim the snow peas once 😅
Totally agree—shrimp goes from perfect to rubbery real fast. I always set a timer for 3 minutes and it saves me every time.
Honestly this is the simplest stir-fry I’ve tried. Clean steps, no complicated sauce, and it tastes legit. Would make again for sure.
I followed it mostly, but my shrimp took longer than 3-4 minutes. Still ended up good though—just make sure they’re really pink and not rubbery.
Totally agree—3-4 minutes can vary a lot. Mine usually takes closer to 5 depending on thickness. If they’re fully opaque and pink, you’re good (and yeah, rubbery is a no-go).
Maybe I did something wrong but mine came out kinda tough, like chewy. I waited like 5 mins tho—could it be the pan was too hot or I used frozen shrimp? Next time I’ll keep a closer eye on the color!
Solid recipe, but I think 3–4 minutes was a bit long for my shrimp (maybe smaller?). I pulled them earlier and it turned out better.
Not gonna lie, I didn’t have fresh ginger so I used ground and it was still decent. Also snow peas are my fave.
I’m not sure about swapping ground for fresh. Fresh ginger has that punch and aroma—ground can taste kind of dull or spicy-bitter. But if you say it was “decent,” I guess it depends on the brand. Snow peas though… agreed.
Glad it worked for you! Ground ginger can totally sub in—just add a bit carefully so it doesn’t overpower. And yes, snow peas are the best in stir-fries 👏
Yum! Shrimp came out so tender. I served it with rice and it was gone in like 5 minutes 😂
Love that! 3-4 min for shrimp is exactly the sweet spot—any longer and it gets rubbery. What size were your shrimp (small/medium/large)?
Good flavor combo, but 3-4 minutes for shrimp was a little too long for my pan. Mine got slightly rubbery. Next time I’ll pull them sooner.
Mine turned out a bit too salty with the soy sauce. I’d cut it to like 1.5 tbsp unless using low-sodium.
The sesame oil amount feels strong. I used 2 tsp instead of 1 tbsp by mistake and now I kinda want to try that version again 😅 still good though.
I’d go even less next time. Sesame oil gets bitter fast if it’s too hot. Medium heat and don’t overdo the oil, that’s my take.
Ooh honestly 2 tsp sounds way more forgiving than 1 tbsp—glad it still worked! The sesame oil flavor is powerful though, so your redo idea makes total sense 😄
One word: yum.
I added a tiny pinch of chili flakes and it definitely kicked it up. Shrimp cooked perfectly—no rubbery disaster this time.
Chili flakes sound good, but I’m curious—did you add them at the garlic/ginger step or later with the soy? I usually overdo it and then it’s too spicy. 😅
Yes! That pinch of chili flakes is exactly what makes it pop. Love that the shrimp stayed tender—my biggest fear with stir-fry 😂
This was super quick and tasted way more “restaurant” than I expected. The ginger really pops with the sesame oil—will make again.
This is one of those recipes that looks simple but tastes way better than expected. Perfect weeknight dinner.