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Stir-Fried Shrimp with Peas

shrimp, stir-fried shrimp
Shrimp and Green Peas

This stir-fried shrimp is simple and fresh. It's quick to prepare this dish, but it doesn't mean the flavor is compromised.

The shrimp is coated in a light sauce, and a well-prepared stir-fry should not have a gooey appearance.



  • 7 to 8 oz large raw shrimp, 15 to 18 pieces. Peeled and deveined

  • Vegetable oil (corn, peanut, canola, sunflower)

  • Shaoxing cooking wine 

  • ¼ cup of green peas. Green peas add color to the shrimp. You can opt for edamame.

  • 2 tsp of finely chopped ginger.

  • White pepper powder

  • Umami powder, MSG, seaweed flakes, or mushroom powder, optional

  • Cornstarch

  • Salt


1. Pat dry shrimp. If the shrimp is frozen, thaw it in the refrigerator overnight and pat dry.

2. Add 1 Tbsp cornstarch, ¼ tsp salt, ⅛ tsp white pepper powder, 2 tsp Shaoxing cooking wine, and chopped ginger to the shrimp. Mix well.

3. Bring three cups of water to a boil. Cook peas for 3 minutes until just cooked. Drain and set them aside.

4. Heat 3 Tbsp vegetable oil in a wok over high heat. When the oil is smoking hot, stir-fry the shrimp for 2 minutes or until the grey color disappears. Remove the shrimp from the wok and set it aside to avoid overcooking while preparing the other ingredients.

5. Make a sauce mixture. Add ½ tsp cornstarch, ¼ tsp salt, ⅛ tsp white pepper powder, and ¼ tsp umami powder to a bowl. Stir well.

6. Add the cooked peas and shrimp back to the wok. Add the sauce mix and toss on medium heat until the sauce thickens and coats the shrimp.

7. Serve hot

Stir-fried shrimp and green peas


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