Cantonese Shrimp and Snow Pea Stir-Fry with Garlic Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and crisp snow peas stir-fried with succulent shrimp in a fragrant garlic sauce, showcasing Cantonese freshness and balance. This Chinese-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, snow peas, trimmed, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 3 Chinese cuisine 190 cal/serving

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Ingredients

300 g large shrimp, peeled and deveined
200 g snow peas, trimmed
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp ginger, minced
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp cornstarch
2 tbsp water (for slurry)
1 tsp sesame oil
to taste salt
a pinch white pepper

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Instructions

Step 1: Prepare a cornstarch slurry by mixing 1 tsp cornstarch with 2 tbsp water; set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 3 cloves minced garlic and 1 tsp minced ginger, stir-fry for 30 seconds until fragrant.
Step 3: Add 300 g peeled and deveined large shrimp to the wok and cook for 2 minutes until they turn pink and begin to curl.
Step 4: Toss in 200 g trimmed snow peas, stir-frying for another 1-2 minutes until they turn bright green and remain crisp.
Step 5: Pour in 1/4 cup chicken broth and 1 tbsp soy sauce, stirring to combine.
Step 6: Slowly add the cornstarch slurry and cook for 1 minute until the sauce thickens and coats the shrimp and snow peas.
Step 7: Season with salt to taste, a pinch of white pepper, and drizzle 1 tsp sesame oil before serving immediately over steamed rice or noodles.