I love simple, fresh and quick meals like the next person, and this is one of them! Sharing with you this ginger shrimp and snow peas stir fry. Perfect for those days when you want a meal ready in a flash.
If you love shrimp, then you have to try my Shrimp Scampi and Shrimp and Asparagus Stir-Fry recipes, next!
Ginger Shrimp and Snow Peas
I love simple, fresh + quick meals like the next person, and this is one of them! Sharing with you this ginger + snow peas stir fry. Perfect for those days when you want a meal ready in a flash.
With a little over a month left of summer (37 days to be exact, but who’s counting?), the heat has picked up significantly in LA, and seems like these warmer days are gonna stick around for a bit. That means quick-to-make meals and as little heat in the kitchen as possible. That’s where this ginger shrimp + snow pea stir-fry comes in handy.
Shrimp makes for a great addition to stir-fry eats, but it’s easy to overcook–causing a rubber-like texture. Solution: Ever try quick brining your shrimp to mitigate that unpleasant texture? Keep reading.
In short, brining is a salt-water solution that unfolds + unravels proteins–causing increased tenderness and retains moisture. For this recipe, it’s a simple added step, but you’ll notice the difference after taking the first bite.
Don’t be alarmed by the amount of salt used in the brine, you will rinse the shrimp before adding it to the wok, also, most of the sodium is not absorbed in the brining process–I’m trying to give you silky + smooth shrimp, here.
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We LOVE Ginger Shrimp and Snow Peas
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Ginger Shrimp and Snow Peas
Ingredients
- Brine
- 2 cups cold water
- 1 tablespoon kosher salt
- 1 lb large shrimp, deveined, shells optional
Stir Fry
- 1 tbsp avocado oil
- 1 tablespoon reduced sodium soy sauce
- ⅔ cup cup chicken broth
- 3 teaspoons rice vinegar
- 1¼ teaspoons sugar
- ⅛ teaspoon white pepper
- pinch of red chili flakes
- 2 tablespoons ginger
- 2 teaspoons garlic
- 6 ounces snow peas, strings removed
Instructions
- Combine water, kosher salt in a large bowl and stir until salt has dissolved. Add shrimp in a bowl and let stand for 5 mins. (can work on next step while waiting for shrimp)
- Rinse under cold water and dry on paper towels.
- While waiting for shrimp, add avocado oil, soy sauce, chicken broth, rice vinegar, sugar, white pepper, and red chili flakes to a bowl and whisk to mix ingredients well.
- Heat a wok or skillet over high heat. Add oil and swirl to coat the pan. Add shrimp and cook for 30 secs on each side (don’t worry, shrimp will continue to cook as you add ingredients).
- Add garlic and ginger and stir continuously for 1 min. If needed, add an additional 1 tsp of oil to the pan.
- Add snow peas and stir-fry for 1 min longer.
- Add sauce mixture and bring to a boil. Cook until shrimp are cooked through. Enjoy over steamed jasmine rice.