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.
❤️ Why You’ll Love This Shrimp and Peas 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.
How to Make Shrimp and Peas
- Heat the vegetable oil in a heavy skillet over medium-high heat. Add the shrimp and cook, stirring, for about 1 minute.
- Reduce the heat to low and add the green onions, garlic, and ginger. Cook, stirring, for 4 to 5 minutes, or until the shrimp are opaque and cooked through.
- In a small bowl, combine the cornstarch, sugar, salt, soy sauce, and water. Gradually add this mixture to the skillet along with the peas. Cook for 1 to 2 minutes, stirring occasionally, until the sauce thickens and coats the shrimp and peas.
- Serve hot over rice or Asian noodles, garnished with extra sliced green onion tops.
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 and Reheat
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze? Freezing is not recommended as the shrimp may become rubbery and peas lose texture when thawed.
To Reheat. Warm gently in a skillet over low heat just until heated through to avoid overcooking the shrimp.
Shrimp and Peas
Ingredients
- 1 1/2 to 2 pounds large shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 3 green onions, thinly sliced, save some dark green for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger root or about 3/4 teaspoon ground ginger
- 1 1/2 cups frozen peas, 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.
