I’m giddy excited to share this Shrimp and Snow Pea Stir Fry recipe with you, because shrimp is a delicious and healthy protein to stir fry, and also because I am IN LOVE with this gorgeous stir fry sauce.
This sauce is my latest creation, concoction, AND obsession. We cannot get enough of it, and currently, I have this urge to pour it on every single protein/veggie combination I can think of. I’m resisting hard.
Besides the obvious yum factor, this recipe is also comes together pretty quickly. In other words, perfect for busy evenings. For those of you looking for a 15-minute meal that taste so good no one will believe you breeze through it in the kitchen…this is it, and it is the REAL DEAL.
Alright, the sauce. THE SAUCE that I have been bragging about. This is a sticky, sticky sauce that is part savory and part sweet, made out of oyster sauce (or oyster flavored sauce) and sweet soy sauce (kicap manis).
Kicap manis is a Malaysian/Indonesian name of the sauce that translates into ‘sweet soy sauce’. It is widely used in Malaysian and Indonesian dishes. I had a lot of it growing up, and is probably one of my favorite sauces. You can find sweet soy sauce (kicap manis) from the Asian grocery stores, some mainstream grocery stores (not all unfortunately), or buy it online here.
Oyster sauce is more common and can be found in most regular grocery stores these days. It is widely used in many Chinese recipes, especially stir frys and marinates. Even if you haven’t cooked with it, if you had Chinese food, you probably had it before but just didn’t know it!
Just like most stir fry sauces, rice cooking wine is also involved in this, as it gives this umami flavor to the dish. We are also adding ginger and garlic because yours truly is a lover of garlic and ginger, and they give dimensions to the flavor of the sauce, instead of just a flat sweet/savory taste. All these ingredients combine create a gorgeous sauce that goes on shrimp like it is MEANT TO BE.
Then pat dry the defrosted raw shrimp (not cooked shrimp) to remove the moisture. This is important because if the shrimp is too wet it will create a pool of water in your wok/skillet, and you end up boiling the shrimp in water, instead of frying it in oil.
Once you finished prepping the ingredients, heat up wok or skillet and add vegetable oil on high heat (yes, turn it up all the way). Use a wok (or skillet) that can withstand and maintain heat very well. This is the wok I use (and love).
Wait till the wok is hot, then add shrimp into the wok. Stir fry shrimp for 2-4 minutes minutes (time needed will depend on size of shrimp), or until it is cooked. Try to avoid overcooking shrimp. Shrimp, and most seafood, cooks fairly quickly. Cooked shrimp will curl up slightly and turn light red/orange.
Once shrimp is cooked, remove from the wok. Add additional vegetable oil into the wok, and wait for it to heat up. Add garlic and ginger into the wok, stir fry for a few seconds, then add snow peas into the wok, and stir fry for another minute. Snow peas doesn’t take long to cook, and will turn a vibrant green when it is done. Also, if you don’t like snow peas, substitute it with another veggie!
Add shrimp and stir fry sauce into the wok, then continue stirring. Remember, high heat is used for cooking this whole time.
Give it about a minute, or once you see the sauce boiling, remove from heat promptly. Make sure everything is cooked before removing, but also, avoid overcooking. This whole stir frying process should happen very quickly.
If you are interested in learning more tips and tricks to take this stir fry from good to AH-MA-ZING, check out 8 Tips to a Great Stir Fry.
And there you go! The EPIC Shrimp and Snow Pea Stir Fry, with the yummy Savory Sweet Sauce. Best served over white or brown rice. Your dinner in 15 minutes!
Ah sticky, sticky sauce, clinging just so slightly, to the juicy shrimp and crunchy snow peas. I want to stuff my face with this. Like RIGHT NOW.
After you make this, you will wonder why you even bother with Chinese take-outs when you can make your own in no time and it tastes so. darn. good.
So…what are you waiting for? 😉 Try it and tell me all about it!
Also, if you love all kinds of stir fry, check out some of our other favorites from the blog!
- Stir Fry Beef with Ginger and Scallions
- Chicken and Asparagus Stir Fry
- Honey Soy Tofu, Green Beans and Pork Stir Fry
Shrimp and Snow Pea Stir Fry with Savory Sweet Sauce
Delicious shrimp stir fry with snow peas, smothered with a savory and sweet sauce with an umami quality. Dinner in 15 minutes! So good, you will never look at takeout the same way again!
- 10 oz raw shrimp
- 4 oz snow peas
- 2 1/2 tbsp oyster (flavored) sauce
- 1 1/2 tbsp sweet soy sauce (kicap manis)
- 1/2 tbsp rice cooking wine
- 2-4 cloves garlic (minced or thinly sliced)
- 1 tsp ginger (minced or thinly sliced)
- vegetable oil
Mince or thinly slice garlic and ginger. In a ramekin, combine oyster sauce, sweet soy sauce and rice cooking wine to make the stir fry sauce. Pat dry defrosted shrimp.
Add 1-2 tsp vegetable oil to wok. Heat wok on high heat. Once oil is bubbly and wok is heated up, add shrimp. Stir fry shrimp for 2-4 minutes, or until shrimp is cooked. Remove shrimp from wok. Do not overcook shrimp.
Add 1-2 tsp vegetable oil to wok. Heat wok on high heat. Once oil is bubbly and wok is heated up, add garlic and ginger. Stir for a few seconds, then add snow peas to wok. Stir continuously for 1 minute or until snow peas turn darker green.
Add shrimp back into the wok and add stir fry sauce. Stir for 1 minute or until all items are cooked. Remove promptly, do not overcook.
Serve with brown or white rice. Enjoy!
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