Jumbo Shrimp With Snow Peas Recipe

Prepare shrimp and vegetables

Pat the jumbo shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of white pepper. Trim the snow peas by removing the string along the seam and rinse. Drain the sliced water chestnuts well. Slice scallions on a bias, separating white and green parts.

Blanch snow peas (optional for extra bright color)

Bring a medium pot of water to a boil. Add the snow peas and blanch for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside. (If you prefer more crunch, skip blanching and use raw snow peas.)

Cook shrimp

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the shrimp in a single layer and stir-fry 1–1.5 minutes per side (total 2–3 minutes) until shrimp are opaque and just cooked through. Remove shrimp to a plate and keep warm.

Combine sauce ingredients

In a small bowl, whisk together the chicken broth (or water), light soy sauce, mirin (or sherry), oyster sauce, sesame oil, white pepper, and 1/4 tsp salt. In a separate small cup, mix the cornstarch with 1 tablespoon cold water to form a smooth slurry.

Aromatics

Wipe the wok if necessary, then add the remaining 1 tablespoon oil and heat over medium-high. Add the minced garlic, minced ginger, and the white part of the scallions. Stir-fry for about 20–30 seconds until fragrant but not browned.

Finish the sauce

Pour the prepared sauce mixture into the wok and bring to a gentle simmer. Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce while stirring constantly. Cook 30–60 seconds until the sauce becomes clear and slightly thickened (crystal-like). Taste and adjust seasoning with up to another 1/8 tsp salt if needed.

Add the cooked shrimp, blanched (or raw) snow peas, and drained water chestnuts into the wok with the sauce. Toss gently to coat everything evenly. Stir-fry together for 30–60 seconds until everything is heated through and the sauce clings to the ingredients.

Turn off the heat and stir in the sliced green parts of the scallions and 1/2 teaspoon sesame oil. Transfer to a serving plate. Garnish with optional toasted sesame seeds and serve immediately with lemon or lime wedges on the side.