Shrimp & Snow Pea Stir Fry
Happy new year, friends! We’re two weeks into the new year and hopefully everyone has recovered from their holiday hangovers (food, family, drink, and otherwise!).
January always feels a bit bleak to me, especially when the previous month was filled with twinkle lights and carols. Food-wise, I’m always ready for a bit of a refresh at this time of year but, as you know, I don’t really believe in diets. (If they work for you, that’s great! Everyone is different. I find balance is the best method for me.) Instead, I like to incorporate lots of produce, bright flavors like ginger, and lighter mains that feature seafood.
That’s where this shrimp and snow pea stir fry comes in! It’s filled with delicious aromatics, veggies, crunchy textures, and vibrant colors. Plus, it’s a simple recipe and takes less than 15 minutes to make! Which means it’s an excellent dinner for any weeknight. Hope this helps brighten your January!
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Shrimp & Snow Pea Stir Fry
recipe by Sea Salt and Honey
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tablespoons peanut oil (you can sub veggie oil here if you prefer)
¼ teaspoon sesame oil
¾ pound large shrimp, deveined and tails off
2 garlic cloves
1 scallion, chopped
¼ teaspoon crushed red pepper flakes
1 ½ cups frozen snow peas, defrosted
1 8-ounce can water chestnuts, drained
1 cup chicken broth
4 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons minced fresh ginger
Heat a wok over high heating until nearly smoking. Add both oils and swirl around the pan, allowing them to heat for a minute. Add shrimp and stir fry until cooked through, about 3-4 minutes. Season to taste with salt and pepper. Transfer to a plate and set aside.
Add garlic, scallion, and red pepper flakes to the wok, stir fry for about 20 seconds, then add the snow peas, water chestnuts, chicken broth and soy sauce, cooking for 2 minutes. Mix the cornstarch into the cold water, then add to the wok, tossing ingredients to coat. Add the shrimp back to the wok and sprinkle with ginger, stir frying the ingredients to combine. Once the sauce has thickened and the shrimp is heated through, serve the dish over white or brown rice.
