Stir-Fried Shrimp With Snow Peas and Ginger Recipe (2024)

I appreciate the readers and chefs who follow the recipe and, next time around, experiment, adjust it to their taste, improve it overall. I am not interested in reading the comments on recipes that start out, "I made this, but...I substituted x, took out the y, and came up with a great dish" (but not the one that was published). I think it's rude and kind of silly.

Double everything except the shrimp and snow peas, and reverse the amts of ginger vs garlic. Add a bit of chinese chili sauce for heat (1 tsp) Don't skip the brief brining - doesn't add salt, adds a silky soft texture. Then it's Shrimp with Ginger, not simply garlicky shrimp. Used 1 lb very large shrimp for 2, over jasmine rice.

i find the comments and suggestions teach me a great deal. any great cook I know is interested in the feedback of those they want to enjoy their hard work. I think engagement is respectful.

Great dish - next time I will use a little more ginger and a little less garlic as the garlic overpowered the ginger for my palate. A squeeze of fresh lime is also a nice addition.

Same principle as brining chicken or pork. Brining does not necessarily add saltiness but it does help retain moisture when cooking. Far less likely to end up with rubbery shrimp if you brine them briefly.

For a dish called Shrimp with Snow Peas and Ginger, proportions of ginger to garlic are way off. Reverse them & then, using the 1 lb of shrimp for 2 servings, DOUBLE everything else, including sauce. Don't skip the brief brining - it does not add salt...it does add tenderness. Add a tsp Chinese chli sauce for heat. Use way more scallions(1/2 cup), sliced on a severe diagonal. Set up mise en place and it goes quickly. Serve over jasmine rice. You will pat yourself on the back.

Loved this. First time I cooked it exactly as is. Second time I wanted a little heat so added Sriracha and toasted cashews. It was even better with the crunchy texture and heat.

Three minutes was way too long for the first cook on the shrimp. By the time all the other steps were finished the shrimp were over-cooked so I would suggest no more than 1 minute for the initial cook. But all in all very satisfying.

I agree with the idea to double everything except the shrimp and the snow peas. I think it needed double the amount of sauce, especially over rice and definitely some more spice. Very pleasant however, lovely for a mid week meal. I used 3 tablespoons of minced ginger and could have used even more. Next time I’ll slice the ginger and add a hot pepper or two.

Delicious and easy to prepare. I served it on Udon noodles.

I make this and add mushrooms and sometimes water chestnuts. Make more of the sauce. Get the wok real hot. Make sure the shrimp are dry. Great recipe. As good as many Chines restaurants make. When making the rice, soak it for 10 minutes and drain it 3 times before cooking. Gets rid of much of the starch.

You could, though the texture won't be quite the same. Make sure the shrimp are completely thawed and drain them on paper towels. Add to the pan as the very last step, after the snow peas are in the wok. You're just heating them through by tossing in the wok and the sauce,; you don't want to cook them any further.

Have a small urban kitchen. Need to adapt this to "no wok". Same is true to grilling recipes, please.

I agree that some of the comments sound like "I substituted aged fermented yak tongue for the snow peas and cooked in an underground pizza oven for two moons but it came out too salty for my taste." Not very helpful.That said I almost always read the comments to see if there are any themes or clarifications. Here there seems to be a consensus about more ginger, less garlic, and possibly a little veggie. I'll be serving this with rice and no sides tonight and will take that into consideration.

Double Amy’s of everything but shrimp and snow peasReverse amounts of ginger and garlicAdd hot sauce/chili

Water chestnuts mushrooms Double sauce

I really loved this! I appreciate the notes of the other cooks and followed some of their ideas, doubling both the sauce and the snow peas.

Delicious! We had fresh snap peas on hand and used that. Loved the crunch. Will many many, many more times again.

I like to hear about substitutions people have made; it emboldens me, especially when I don't have the exact ingredients on hand. I've made this delicious dish many times. For those of you who can't eat snow peas or garlic, I've substitutes baby bok choi and use garlic infused oil and it's still delicious. If spicy is your thing, drizzle the dish with a little sriracha hot sauce!

Super fast once the shrimp and everything hits the wok. Nice brine action. Bursting flavors and fresh, keeps the crunch

Second time I made this. I sliced the ginger—a lot of it and then cut it into strips so it would be more prominent. Doubled the sauce though next time I will triple it and added two serano peppers also sliced then chopped. Next time I will only add one pepper or else two but remove the seeds. With these adjustments I think the recipe rates 5 stars.

Use just a little, tiny bit less ginger and the whole thing is perfection!

I followed the many comments of others and switched the amounts of garlic and ginger. That's the last time I'll do that again. It was bitter because it was waay too much ginger.... as the actual chef and author must have known.

go ahead and double the ginger and the garlic!

I made it exactly like it says here. Next time, I might add some sour element like lime juice and maybe a little heat like a fresh red chili without the seeds. I ate it with some egg noodles. Was quick and easy to make. Maybe a child would like this as is, it's very mild.

I made it according to the recipe but next time I'll make it with more pot liquor to flavor the rice. It is a simple quick meal for 2 or 3.

Wonderful recipe! Quick and easy; followed suggestion to reverse the garlic and ginger amounts, will do so again!

Read all the comments. SO helpful. Quadrupled the sauce and added 16 oz shiitake mushrooms. Served with NYT recipe Five-Ingredient Creamy Miso Pasta which I fixed exactly as written but added 1 T. Gochujang sauce. Amazing. Just amazing!

Just tried this new recipe, it was a big hit! Simply delicious, and fairly quick to make. I added the cashews and doubled the sauce, like o many readers suggested. I like a more spicy dish,a nd sprinkled with Korean red pepper to serve.

Tasty! I mis-read the rice wine/sherry amounts, instead adding tablespoons instead of teaspoons (both wines), so upped everything else. At the very end I threw in some cilantro along with the scallions, and then about 2 teaspoons of hoisin sauce for good measure. Tasty, pretty salty (maybe the hoisin)? I should have left off the last 1/4 teaspoon salt until after the hoisin. Anyway, very good, easy light, and tasty. I'll make it again.