40 Min

GF

Shrimp Snap Pea Stir Fry

According to environmental seafood watchdog companies, shrimp is the most popular seafood in the United States. In fact, most Americans eat an average of 6 pounds of shrimp a year. When looking to cook a quick but satisfying meal, I also often turn to shrimp however I’ll go for the smallest bycatch-like shrimp, knowing they are often the tastiest. In fact, knowing that shrimp are almost always frozen, I keep some in my freezer ready to be thrown into a curry or a stir-fry. Here in Houston, we have a lot of places from Airline seafood to Blue Horizon seafood to source local wild shrimp or fish.

The crunch of sugar snap peas is a good accompaniment to the sweetness of shrimp and here in this quasi curry/stir fry, you can get the best of both. These beautiful purple hulled snap peas from Animal Farm are in season so go snap some up at the farmers market this weekend. With a sharp zing of fresh minced ginger, you can eat this stir-fry on its own, or over rice or noodles.

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Cook Time

40 minutes + marination time

Serves

4

Directions

Step 1

Marinate the shrimp with turmeric, garlic, and sea salt for 2 to 3 hours, up to 2 days.

Step 2

Remove the stringy portion of the snap peas by snapping one end of the pea and pulling it down gently. Repeat with the rest of the peas. Next cut them in half lengthwise.

Step 3

In a wok or a large frying pan over high heat, warm the sesame oil and pop the cumin seeds. Immediately, add the minced onions and cook them on medium to high until translucent, roughly 7 to 8 minutes.

Step 4

Add the marinated shrimp, snap peas, serrano pepper, ginger, and salt. Cook for 2 to 3 minutes. Next add coconut milk if desired and cook on high heat just until it boils. The shrimp should cook through, and the peas should remain crunchy. Squeeze lime juice and serve immediately.

Notes & Variations

Full fat coconut milk is best but not essential to the recipe, it just adds a little bit of sauciness to catch the juices of the shrimp.
You can add another quick cooking vegetable like asparagus or green beans instead of snap peas.

Ingredients

1 pound medium (16-20/pound) shrimp, peeled with tails on

1 teaspoon turmeric

2 teaspoons minced garlic

1 teaspoon sea salt

1 pound sugar snap peas

4 tablespoons toasted sesame oil

1 teaspoon cumin seeds

1 cup minced white onions

1 serrano pepper, minced

2 tablespoons unpeeled minced ginger

1 teaspoon sea salt

1 can coconut milk (optional)

Juice of one lime or lemon

Step 1

Marinate the shrimp with turmeric, garlic, and sea salt for 2 to 3 hours, up to 2 days.

Step 2

Remove the stringy portion of the snap peas by snapping one end of the pea and pulling it down gently. Repeat with the rest of the peas. Next cut them in half lengthwise.

Step 3

Step 4

1 pound medium (16-20/pound) shrimp, peeled with tails on

1 teaspoon turmeric

2 teaspoons minced garlic

1 teaspoon sea salt

1 pound sugar snap peas

4 tablespoons toasted sesame oil

1 teaspoon cumin seeds

1 cup minced white onions

1 serrano pepper, minced

2 tablespoons unpeeled minced ginger

1 teaspoon sea salt

1 can coconut milk (optional)

Juice of one lime or lemon

Notes & Variations

Full fat coconut milk is best but not essential to the recipe, it just adds a little bit of sauciness to catch the juices of the shrimp.
You can add another quick cooking vegetable like asparagus or green beans instead of snap peas.

Tags:

40 Min

Tags:

40 Min

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