Shrimp and Peas
This shrimp and peas recipe is quick, flavorful, and perfect for busy weeknights. With garlic, ginger, and green onions, it’s a simple 20-minute stir-fry you can serve over rice or noodles.
This shrimp and peas dish is light, flavorful, and perfect for busy weeknights. Juicy shrimp are sautéed with garlic, ginger, and green onions, then tossed with tender peas in a simple sauce.
It’s quick to prepare, comes together in just 20 minutes, and pairs beautifully with hot cooked rice or Asian-style noodles. Garnish with a sprinkle of green onion tops for a fresh finish.
What You’ll Like About This Recipe
Quick and easy. Ready in just 20 minutes for a stress-free dinner.
Fresh flavor. Garlic, ginger, and green onions give it a bright, aromatic taste.
Healthy and light. Lean protein and vegetables in a simple sauce.
Versatile serving. Great with rice, noodles, or even in lettuce wraps.
Ingredient Notes
- Shrimp: Large peeled and deveined shrimp cook quickly and absorb flavor well.
- Vegetable oil: Neutral oil that withstands stir-fry heat.
- Green onions: Add freshness and mild onion flavor; save some for garnish.
- Garlic: Provides savory depth—fresh is best.
- Ginger: Use freshly grated or ground ginger, depending on what you have.
- Peas: Frozen peas add sweetness, color, and texture.
- Cornstarch: Thickens the sauce and helps it cling to the shrimp.
- Soy sauce: Brings saltiness and umami.
- Sugar: Balances the savory elements and enhances browning.
- Sambal: Optional, for gentle heat and extra flavor.
Steps to Make Shrimp and Peas
- Heat the oil in a skillet and cook the shrimp briefly.
- Add the green onion, garlic, and ginger, and cook until the shrimp is opaque.
- Whisk together the cornstarch, sugar, salt, soy sauce, and water.
- Add the mixture to the skillet along with the peas.
- Cook until the sauce thickens and the peas are heated through.
- Serve over rice or noodles and garnish with green onion tops.
Tips
- Thaw and pat the shrimp dry so they sear instead of steaming.
- Add the garlic and ginger after lowering the heat to prevent burning.
- Use low-sodium soy sauce if you prefer a lighter salt level.
- Add sambal gradually—it’s easy to adjust up but hard to take away.
Recipe Variations
- Add spice. Stir in sambal, sriracha, or crushed red pepper flakes for heat.
- Try different veggies. Swap peas for snap peas, edamame, or broccoli florets.
- Make it citrusy. Add a splash of fresh lime juice before serving for a bright finish.
- Go sesame. Drizzle with toasted sesame oil or sprinkle sesame seeds on top.
- Turn it into fried rice. Mix with cooked rice and an extra egg for a quick shrimp fried rice.
Serving Suggestions
- Add spice. Stir in sambal, sriracha, or crushed red pepper flakes for heat.
- Try different veggies. Swap peas for snap peas, edamame, or broccoli florets.
- Make it citrusy. Add a splash of fresh lime juice before serving for a bright finish.
- Go sesame. Drizzle with toasted sesame oil or sprinkle sesame seeds on top.
- Turn it into fried rice. Mix with cooked rice and an extra egg for a quick shrimp fried rice.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Freezing isn’t ideal, as shrimp can become rubbery.
Reheat: Warm gently in a skillet over low heat until heated through.
Shrimp and Peas
Ingredients
- 1 1/2 pounds shrimp, large, peeled and deveined
- 3 tablespoons vegetable oil
- 3 green onions, thinly sliced, save some dark green for garnish
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 1/2 cups peas, frozen, steamed
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon sambal, Asian chili paste, or to taste, optional
- hot cooked rice or Asian noodles
Instructions
- Sauté the shrimp and aromatics. Heat vegetable oil in heavy skillet over medium-high heat; add shrimp and cook, stirring, for 1 minute. Reduce the heat to low and add the green onion, garlic, and ginger to the skillet. Cook, stirring, for 4 to 5 minutes or until the shrimp is opaque and cooked through.
- Add the remaining ingredients. In a bowl, combine the cornstarch, sugar, salt, soy sauce, and water. Gradually add the mixture to the shrimp, along with the peas. Continue cooking over low heat for 1 to 2 minutes, stirring occasionally, until the mixture has thickened.
- Serve. Spoon the shrimp and peas over rice or noodles and garnish with extra green sliced green onion tops.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
