Chinese Restaurant-Style Butterfly Shrimp with Snow Peas Recipe
A classic dish that feels both special and refreshingly light, Butterfly Shrimp with Snow Peas brings together crisp vegetables and delicately split shrimp in a glistening, savory stir-fry. The butterfly cut allows the shrimp to curl beautifully in the pan, offering texture, elegance, and maximum flavor. It’s the kind of entrée that graced 1970s Chinese-American menus with flair—and it's still just as delightful today. Tender, butterfly-cut shrimp and crisp Snow Peas tossed in a glossy garlic-ginger sauce make this elegant stir-fry shine with classic Chinese flavor.
Ingredients
- 1 pound Large Shrimp (16/20 size) peeled, deveined and butterfly-cut, if desired
- 1/2 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 teaspoon Shaoxing Wine or Dry Sherry
- 1 tablespoon Vegetable Oil
- 2 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 2 cups Snow Peas strings removed
- 1 tablespoon Soy Sauce
- 1 teaspoon Oyster Sauce
- 1/4 cup Chicken Broth or Water
- 1/2 teaspoon Sesame Oil
- White Pepper to taste
Instructions
- In a medium bowl, toss shrimp with salt, cornstarch and Shaoxing wine. Set aside to marinate 10 minutes.
- Pour oil into a wok or large skillet. Place over medium-high heat.
- When oil is hot and shimmering, add garlic and ginger. Stir-fry 30 seconds until fragrant.
- Add shrimp. Stir-fry until just pink and curled, about 2 - 3 minutes. Remove and set aside.
- Add snow peas to the pan. Stir-fry for 1 - 2 minutes until bright green and crisp-tender.
- Return shrimp to pan.
- Add soy sauce, oyster sauce and chicken broth. Toss everything to coat evenly.
- Drizzle with sesame oil.
- Taste. Season with white pepper, to taste.
- Serve hot.