This sweet and spicy garlicky shrimp and snow peas dish is quick and simple and takes literally 10-15 mins to put together. Perfect for a lazy evening when you don’t want to spend your whole evening in the kitchen.
I’m terrible with eating veggies, which means I almost always never make them. I have always been a meat and potatoes kind of girl but it’s never too late to turn over a new leaf right? Wait, lets do baby steps, half a leaf?
I know what you’re thinking:
“But didn’t you just buy a copy of “The Forest Feast Gatherings? …and isn’t that cookbook ALL about vegetables?”
Note: I do have an affiliate link to this book, but I wouldn’t put it up if I didn’t absolutely love, highly recommend it or something I wouldn’t buy myself 🙂
Why yes, yes I did! But holy bananas have you seen that book? This is a very odd way to describe a book, but each and every one of those recipe pages is a magical experience. The water colours, the vibrant colours from the beautiful vegetables, like WOW! This book makes me ‘want’ to eat vegetables, that and I’m just feeding into my cookbook addiction, being a cookbook junkie and all 🙂
To be honest, I prefer to eat my veggies raw with a bit of dip. It’s easy to whip up and it and I get my veggies in for the day but that gets boring after a while, especially when you are using the same dip or hummus day after day.
The magic words to get me to eat my veggies? Easy and tasty.
So I came up with a very easy to make veggie dish, and I even added in some shrimp for some variety in textures and flavours. I absolutely love it.
It’s spicy and sweet (my favourite flavour combination) and it’s crunchy from the quick saute snow peas and the shrimp is the icing on the cake.
Shall we start?
INGREDIENTS & SUBSTITUTIONS
You can find almost all of these ingredients at a local supermarket. If you can’t find oyster sauce or hoisin sauce, you can definitely can find them at your local Asian supermarket since they are staples in an Asian household. 🙂
For the cooking rice wine, it can also be found at at Asian supermarket if you can’t find it at a local grocery store but to keep things simple you can substitute this with any cooking wine such as sherry or white wine.
For the shrimp, I used frozen tiger shrimp. I thawed it out by running it under cold water for a few minutes. You can use fresh shrimp as well 🙂
Peeled or unpeeled? That’s your preference! Some people enjoy it with the shells on and some find it easier to eat without the shells. I personally like using shrimp with shells on because I find the shrimp doesn’t shrink as much during cooking.
THROWING IT ALL TOGETHER
I did it again. I forgot to add water to my ingredient photo. Doh! I seem to think water is never important for some reason. Someone needs to sticky note this on my head every time I prepare one of these posts! 🙂
To start, you need water. 😛 We will mix the 1 tsp of corn starch with 1 tbsp of cold water and put this aside.
Tip #1: Why do we have to use cold water to mix the corn starch with? Because if you use warm or hot water, the corn starch clumps up into a glue, and you don’t get a nice smooth mix.
Then you can combine all the sauces together into 1 bowl and mix it together. After it is mixed, add the corn starch mixture into the sauce and mix it again until it is fully incorporated.
You’re probably wondering why we had to do that extra step of mixing the water with the corn starch first and why we can’t just throw it all together at once? Since we are working with thicker sauces, we need to thin out the thickener mixture for it to combine well. When you throw in corn starch (or any starch) directly into a thick mixture it doesn’t mix and incorporate into the sauce well. (how do I know?..yeeep! I’ve tried it out of sheer laziness, which resulted with gobbly-gook bits of floating corn starch in my sauce mix.)
Then we cook it!
Add the oil and garlic on medium heat, add in the shrimp and cook it for a few minutes, add in the snow peas and cook it for a few seconds (yes seconds!), add in the starchy sauce mix and voila! Dinner is served. You can serve this up with rice, noodles, potatoes anything goes! 🙂
Tip #2: When you cook the snow peas for a few seconds, or when it turns a nice vibrant green, it maintains its crispness and crunch. It makes for a more sweeter flavour and has a nice satisfying crunch. Besides who loves soggy veggies right?
Let us know if you make this easy dish at #pupswithchopsticks. It’s always exciting to hear from you guys and see what you have made!
- 20 tiger shrimp (fresh or frozen)
- 1 lb snow peas (tips removed)
- 4-6 cloves garlic (minced)
- 3 tbsp sriracha
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 1 tsp cooking rice wine (or sherry)
- 1-2 tsp corn starch
- 1-2 tbsp cold water
Mix the corn starch with cold water and set aside
Combine the Spicy sauce ingredients and mix
Once the sauce has been mixed, add the Corn Starch Mix in and mix it until it has fully incorporated into the sauce.
Set aside the sauce mix for later.
Add a bit of oil to a frying pan and set the stove to medium heat.
When the oil is hot, add in the garlic for a few seconds and mix it around.
Then add the shrimp in and cook it until it is pink. (approximately 5 mins)
Add in the snow peas and cook it for 1 minute or until it is a nice vibrant green. Careful not to overcook it. We want it crisp 🙂
Add in the sauce and mix it around until it has thicken. (approximately 1-2 minutes)
Voila! It's done! Enjoy! 🙂