Stir-Fried Shrimp and Peas

Vacation is an important part of life.

In most of Europe most working people get 4 – 6 weeks of annual vacation.

I say most because there are certain groups that have to be more, um, creative to get consecutive days of free time.

Farmers, especially those with livestock, are one group.

So are bloggers…..

I’m taking a holiday.

Family is crossing the pond to help.

We’re going to be doing touristy things like wine tasting.

We’re going to be doing family things like staying up late reminiscing and laughing and telling poorly kept secrets.

I’m taking this opportunity to schedule some recipe updating. I’ll tidy them all up when I’m back to work. (Done!)

Click here to Pin Stir-Fried Shrimp and Peas


Stir-Fried Shrimp and Peas

This is an easy but impressive Chinese dinner for two.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners
  • Method: Skillet
  • Cuisine: Chinese


  • 12oz (350gr) cleaned shrimp
  • 1/2 red bell pepper, sliced into strips, strips cut in half
  • 1/2 green bell pepper, sliced into strips, strips cut in half
  • 1 cup peas, frozen, no sauce, no need to thaw
  • 1 rib celery, thinly sliced
  • 1 medium onion, cut in half, sliced
  • 2 cloves garlic, minced
  • 1 tbs minced fresh ginger
  • 2 tsp sesame or walnut oil
  • 2 tsp olive oil
  • 1/2 cup (4oz, 125ml) chicken broth
  • 2 tbs dry sherry
  • 1 tbs tomato paste
  • 1 tbs cornstarch (Maizena, corn flour) dissolved in
  • 1 tbs soy sauce plus 1 tbs water
  • 1/2 cup Basmati rice
  • 1 tsp butter
  • 1/2 tsp sesame or walnut oil
  • 1 cup (8oz, 240ml) chicken broth


  • To Prep: 
  • Peel, clean, chop, slice everything.
  • Dissolve cornstarch in soy sauce and water.
  • To Cook:
  • Rice: Heat butter and oil in a small saucepan over medium heat.
  • Add rice and sauté, stirring for 1 – 2 minutes.
  • Add broth, cover, and cook for length of time on package, usually 16 minutes.
  • When done fluff with fork.
  • Shrimp: Heat sesame & olive oils in large skillet or wok over medium-high heat. Add onions, peppers, celery and stir-fry for 2 minutes. 
  • Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. 
  • Add peas and stir-fry 1 – 2 minutes. 
  • Add chicken broth, tomato paste, sherry, cover and simmer 2 minutes. 
  • Uncover, add cornstarch mixture, stirring until cleared and thickened. 
  • To Serve: 
  • Arrange rice on a large platter. Spoon Shrimp and Veg on top and serve.


The secret to Stir-Fries is to have all the prep done and everything organized before you start cooking. The Shrimp & Veg will cook in slightly less time than the rice – giving you a bit of a cushion.
Substitute rice wine or red wine for the sherry – not the same, tho. Sherry is key to Chinese cooking.


  • Serving Size: 1/2 recipe
  • Calories: 577
  • Sugar: 11.9 g
  • Sodium: 1318.2 mg
  • Fat: 14.5 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 66.6 g
  • Fiber: 6.9 g
  • Protein: 44.9 g
  • Cholesterol: 282.5 mg

Keywords: shrimp. stir-fry

Stir-Fried Shrimp with Peas & Peppers

Something else: Stir-Fried Turkey & Mushrooms

That’s it for now!

4 thoughts on “Stir-Fried Shrimp and Peas”

  1. I could do this one! I have found ginger paste in a tube. I love it! It’s truly a paste and it works so well, but I do have to cut down a bit from what a recipe calls for. It keeps a lot longer than fresh ginger though and it eliminates my texture issues with the grated or minced so I’ve been using it a lot. I also keep flash frozen, cleaned shrimp in the freezer and I’ve learned how to use it so I don’t overcook it. It’s a wonderful thing.

    Hope you’ve had a lovely vacation!

    • Ginger in a tube! Great find! I’ll have to look at the Asian market. So much better than ground for when I forget to buy fresh (or don’t want to chop it). All I get are already cooked so they are just a last minute addition.

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