If you have been craving shrimp with snow peas, this classic version delivers everything you love about the original. Pink shrimp and jade-green pods in a glossy oyster-sauce glaze — restaurant elegance in twenty-five minutes. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Shrimp With Snow Peas Recipe Works
Tiger prawns, snow peas and oyster sauce do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — shrimp with snow peas is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Oyster sauce is flagged in the original recipe as very important — and it is. A brief sherry-cornstarch marinade plumps the prawns before their minute in the wok for this shrimp with snow peas.
How to Make Shrimp With Snow Peas, Step by Step
Marinate the shelled prawns half an hour, flash the garlic in hot oil, and stir-fry the prawns just until pink. Salt the snow peas for a thirty-second toss, add the oyster-hoisin seasoning sauce until it thickens and bubbles, then return the shrimp with snow peas to the wok to coat. Serve over rice.
Tips for the Best Shrimp With Snow Peas
- Do not walk away — the prawns go from perfect to rubber in half a minute.
- String the snow peas or they will be fibrous.
- Everything is better within minutes of leaving the wok.
Make Ahead and Storage
Best immediately; refrigerate a day at most.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Egg Rolls — and for the background of the dish, this overview of snow pea is worth a read.
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