Best 6 Thai Shrimp And Sugar Snap Peas Recipes

In the realm of culinary delights, Thai cuisine stands out with its vibrant flavors, aromatic herbs, and distinct use of spices. Among its many delectable dishes, Thai Shrimp and Sugar Snap Peas emerges as a symphony of taste and texture. This tantalizing dish captures the essence of Thai culinary artistry, blending the sweet crunch of sugar snap peas with the succulent plumpness of shrimp, all enveloped in a savory and aromatic sauce. Embark on a culinary journey to recreate this classic Thai dish with three enticing recipe variations: a classic stir-fried rendition, a flavorful coconut milk-based curry, and a refreshing glass noodle salad. Each recipe promises a unique taste experience, capturing the authentic essence of Thai cuisine.

Here are our top 6 tried and tested recipes!

ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS

Asian skillet shrimp and sugar snap peas image

This delicious shrimp and snap pea recipe is even better (and a lot healthier!) than Chinese takeout. The best part is that it takes just about 20 minutes to make it, and everything cooks together in one large skillet, so cleanup is fast. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger, and garlic. A simple sauce of broth, cornstarch, and soy sauce help tie everything together. Serving over long-grain brown rice makes this meal hearty enough for a substantial lunch or dinner. Thinly sliced broccoli or asparagus spears are also tasty in this dish.

Categories Lunch,Dinner

Time 22m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tsp Canola oil
1 medium clove(s) Garlic clove(s) minced (or more to taste)
2 tsp Ginger root fresh, grated
1 small Uncooked red onion(s) thinly sliced
2 cup(s) Uncooked sugar snap peas
1 pound(s) Uncooked shrimp frozen, large, thawed, drained, peeled and deveined
1 cup(s) Canned chicken broth divided
2 tsp Cornstarch
2 Tbsp Low sodium soy sauce
0.25 tsp Crushed red pepper flakes or to taste
0.5 tsp Unpacked brown sugar
2 cup(s) Cooked long grain brown rice

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice.
Serving size: 1 cup shrimp-vegetable mixture and 1/2 cup rice

Nutrition Facts : Calories 172 kcal

THAI SHRIMP AND SNOW PEAS

Thai Shrimp and Snow Peas image

Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.

Provided by Mark Whitnell

Categories World Cuisine Recipes Asian

Time 34m

Yield 8

Number Of Ingredients 21

Ingredients

½ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
1 teaspoon red pepper flakes, or to taste
½ teaspoon cornstarch, or as desired
6 tablespoons olive oil, divided
10 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
10 whole black peppercorns
2 onions, sliced
2 (6 ounce) packages frozen sugar snap peas, thawed
12 cherry tomatoes
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 pounds fresh shrimp, peeled and deveined
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 cups cooked long-grain rice
1 cup fresh bean sprouts, or to taste

Steps:

Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 35.7 g, Cholesterol 172.8 mg, Fat 11.6 g, Fiber 5.2 g, Protein 24.4 g, SaturatedFat 1.8 g, Sodium 750.5 mg, Sugar 7.8 g

SESAME NOODLES WITH SHRIMP & SNAP PEAS

Sesame Noodles with Shrimp & Snap Peas image

Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 ounces uncooked whole wheat linguine
1 tablespoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 cups fresh sugar snap peas, trimmed
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3/4 cup reduced-fat Asian toasted sesame salad dressing

Steps:

Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS

Thai Fried Rice With Shrimp and Sugar Snap Peas image

Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
salt
fresh ground black pepper
4 ounces sugar snap peas, trimmed
1/4 cup chopped shallot
2 garlic cloves, minced
1 small hot fresh chili pepper, seeds and ribs removed, minced (Thai or serrano)
3 cups cold cooked long-grain rice, preferably jasmine
2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 tablespoons soy sauce
3 tablespoons chopped fresh cilantro (or Thai basil or mint)

Steps:

Heat a wok or large skillet over med-high heat.
Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
Add 1 teaspoon oil to the wok and heat.
Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
Mix the fish sauce and soy sauce together in a small bowl.
Pour over the rice mixture and stir well.
Spoon into bowls and sprinkle each serving with the cilantro; serve hot.

Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3

SHRIMP AND SUGAR SNAP PEAS

Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories World Cuisine Recipes Asian

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Shrimp and Sugar Snap Peas Stir-Fry image

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Steps:

Make the marinade: combine all the marinade ingredients in a bowl; mix well.
Add the shrimp; stir to coat evenly; let stand for 10 minutes.
Put stir-fry pan over high heat until hot.
Add in the oil; swirling to coat the sides.
Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
Transfer to a serving plate and serve.

Tips:

Prep your ingredients beforehand: Dicing the shrimp, slicing the sugar snap peas, and mincing the garlic and ginger ahead of time will make the cooking process much smoother and faster.
Use a large skillet or wok: This will give you plenty of room to stir-fry the ingredients without overcrowding them.
Heat your skillet or wok over high heat: This will help to sear the shrimp and vegetables, giving them a nice caramelized flavor.
Don't overcrowd the skillet or wok: If you add too many ingredients at once, they will not cook evenly.
Stir-fry the ingredients in batches if necessary: If you have a lot of ingredients, you may need to cook them in batches to avoid overcrowding.
Season the dish to taste: Add more fish sauce, soy sauce, or lime juice to taste, if desired.
Serve the dish immediately: This dish is best enjoyed fresh out of the skillet or wok.

Conclusion:

This Thai shrimp and sugar snap peas recipe is a quick, easy, and delicious weeknight meal. The combination of shrimp, sugar snap peas, and aromatic sauce is sure to please everyone at the table. So next time you're looking for a healthy and flavorful meal, give this recipe a try!