Shrimp & Snow Pea Stir-Fry Is The Easiest Meal To Throw Together

Delish

Shrimp & snow pea stir-fry comes together in under an hour, all in one pan, making it the easiest weeknight dinner.

Transcript

00:00Food entertainment site, Delish.

00:01They really just wanted to post a pretty...

00:04One, two, three, boom!

00:06Hey, everybody, and welcome to Brooke's One Pot.

00:08I'm Brooke, and this is the show where I'm gonna teach you

00:11how to make our most popular and most delicious

00:14weeknight meals all in just one pot,

00:16one pan, or one sheet tray.

00:18And the best part of all of this

00:20is that I'm also gonna recommend a song

00:21to dance along to while you cook.

00:23A classic hit to go along with your one-pot wonder.

00:26Tonight, it's all about keeping our ingredient count

00:29really low, but keeping our flavor really high.

00:31So we're gonna make my shrimp and snow peas stir fry.

00:35It's one of my absolute faves for a lazy weeknight,

00:37and it comes together super fast.

00:39♪♪

00:46For this recipe, you'll need a wok

00:48or a large stainless steel skillet,

00:50a strainer, a pair of tongs, and a wooden spatula.

00:53A wok is ideal for a stir fry

00:55because you've got those high sides,

00:56and you can get that even cook that a wok gives you.

00:59But if you don't have one of those,

01:01a stainless steel skillet is a great alternative.

01:03One thing I love about stir fries

01:05is that they're really mix-and-match friendly.

01:07So for this particular one,

01:08I decided to go with rice noodles

01:10just because I wanted to eat noodles on that day.

01:12There's really no deeper reason than that.

01:14The thing I love about rice noodles

01:16is that they don't require an extra pot for cooking.

01:19You can soak them right in a bowl with some hot water.

01:22And the reason I'm doing this part first

01:23is because this has a longer lead time,

01:26and I can use the time that my noodles are soaking

01:29to go ahead and get my shrimp and snow peas prepped.

01:32So I'm just gonna pop these right into a bowl,

01:35then use some hot water.

01:36It doesn't have to be boiling.

01:37This one is close to boiling,

01:38but really you just need water that's hot.

01:40And pour that right over my noodles.

01:44These are gonna soak according to our box instructions,

01:46which is about eight to 10 minutes.

01:48As soon as the water starts to cool down a little bit

01:50so I can actually put my hands in it,

01:52I'll get in there and start separating

01:53whatever noodles are sticking together.

01:55All right, y'all, this is really all we need

01:57to make this stir fry other than those noodles

01:59that we have soaking.

02:00I'm gonna get started prepping these snow peas first.

02:02Snow peas are already pretty thin and tender,

02:04so there is a world where you could definitely

02:06leave these whole or cut them in half.

02:07But I do like to get them into little bite-sized pieces

02:10just because that's what I prefer to eat.

02:12So I'm gonna cut these into maybe like half-inch pieces,

02:16and I like to cut them on a diagonal so that they're pretty.

02:18Last thing we have to do is get this shrimp

02:20ready to be stir fried.

02:21For this, we really just need to get the tails off

02:24of the shrimp.

02:24If they still have the entire peel on them,

02:27definitely take that off

02:28because you don't want people to have to pick their peel

02:30while they're trying to eat their dinner.

02:31When you're in the grocery store shopping for your shrimp,

02:34your best bet is not always going to be

02:36behind the seafood counter

02:37because a lot of times those shrimp were frozen already,

02:40and they're selling them to you thawed back out.

02:42So when you buy shrimp from the freezer section,

02:45you have a lot more control over when the shrimp thaw,

02:47how long they stay thawed,

02:49and it just turns out to be a better product overall.

02:51When you are buying frozen shrimp, though,

02:53look at the ingredient list

02:55and make sure that the only ingredient is shrimp.

02:57I know you're probably like,

02:58girl, what else would be in a bag of shrimp but shrimp?

03:01But sometimes they will freeze the shrimp

03:03in like a saltwater solution,

03:05so you're getting saltier shrimp

03:06than you would normally get,

03:07and that's no bueno.

03:09I'm gonna hit it with a little bit of salt.

03:12I think two pinches should do.

03:14And a little bit of cracked black pepper.

03:16And then last but not least,

03:17I'm gonna use just a tablespoon of Thai sweet chili sauce.

03:21This is what I like to use for a stir fry,

03:23but the best part about stir fry

03:24is that it's so incredibly customizable,

03:27so you can really use whatever your favorite sauce is.

03:30This is something we only need about a tablespoon of,

03:32so I'm just gonna eyeball it.

03:34That looks like a tablespoon to me.

03:36And then we're gonna toss this all up,

03:38and just make sure the shrimp is evenly coated

03:40in that salt, the pepper, and that Thai sweet chili sauce.

03:44The reason I like using Thai sweet chili sauce

03:46is because it has some sugar content to it,

03:48which when we're stir frying is great

03:50because it'll leave a lot of little caramelized bits

03:52on the outside of the shrimp.

03:53This is gonna marinate for at least 15 minutes,

03:55but you can go up to an hour if you've got the time.

03:59All we have left to do is actually cook all the food.

04:02And for stir frying, the key, the key, the key

04:05is one, to have a well-oiled wok,

04:07but two, to have all your ingredients

04:09really, really close to the stovetop

04:11because stir frying happens very quick.

04:13So we're not gonna have time to run to the fridge

04:15or run to the cabinet to get something,

04:17everything right here.

04:18So we're gonna turn this pan over high heat,

04:21and I'm gonna hit it with about a tablespoon

04:24of just neutral oil, just enough to coat the sides

04:27and the bottom of the pan.

04:28The oil's gonna start to collect in the bottom of the wok.

04:30So as it does that, just give it a quick swirl

04:34and work it up the sides of the wok.

04:36Make sure you do that away from the fire also

04:38so that no oil jumps out and into your flame.

04:41Once you start to see wisps of smoke

04:43coming off of your wok,

04:44that means it's hot enough to add the shrimp to.

04:46You want this on high because wok cooking

04:48is supposed to be high heat cooking.

04:50I got my smoke wisps, quite a few of them actually,

04:52so I'm gonna go ahead and throw my shrimp in.

04:54I'm just gonna let those cook for about a minute per side.

04:57Then I'm gonna get my snow peas in the pan.

04:59See, this is why I love using that sweet chili sauce

05:01for the shrimp marinade.

05:03You can start to see the sugar in the sauce

05:04start to caramelize and get those lovely little flavor bits

05:07on the outside of the shrimp.

05:09These are starting to get nice and brown,

05:10so I'm gonna make a little bit of space in the middle,

05:12add a little bit more oil,

05:15and then go in with the snow peas.

05:17Give everything a little toss.

05:19You don't have to get fancy and do it in mid-air

05:21like I just did.

05:22You can definitely use a spoon.

05:23Honestly, this is just kind of what's comfortable for me,

05:25and it's kind of fun.

05:27Last but not least,

05:28I'm going to add my noodles back to the pan,

05:30turn my heat down just a little bit

05:31so I don't overcook the shrimp,

05:32and I'm gonna add about a quarter cup

05:34of the sweet chili sauce,

05:35which I'm also gonna eyeball

05:37just so I don't have to get out a measuring cup.

05:38Then we're just gonna let the noodles warm through

05:41and let this sauce really cling and coat everything,

05:44and that's pretty much it, guys.

05:47I know that I promised y'all a bop,

05:50and for this one,

05:52the song that I have to think about

05:54is Stir Fry by Migos.

05:56It came out during a time where I was a line cook

05:58and I didn't have a whole lot of money,

05:59so I ate a lot of really cheap,

06:00inexpensive five-ingredient stir fries.

06:03Turn that on while you cook this,

06:04and it'll make everything seem just a little bit brighter.

06:06Last but not least,

06:07just have to make ourselves a big old plate

06:10of this beautiful shrimp and snow peas stir fry,

06:13and I'm feeling a little greedy today,

06:15so I might grab an extra shrimp or two,

06:17but this should be plenty to feed a family of four.

06:20If you find that your family

06:21is a bunch of really big eaters,

06:24feel free to add a little extra shrimp.

06:26Add whatever protein suits your fancy

06:27or whatever you have in your fridge.

06:28Honestly, this is very versatile,

06:30so don't feel like you gotta stick to shrimp

06:32just because I said so.

06:33I'm also gonna cheat a little tiny bit,

06:36and I'm gonna add an extra ingredient

06:38because I love lime wedges in my stir fry,

06:40so I'm gonna hit this with a squeeze of lime.

06:45All right, I'm gonna give this a little taste.

06:53It tastes like simple, but in the best way.

06:55Guys, this is my ideal quick dinner.

06:58It's got my favorite thing in the world,

07:00which is rice noodles,

07:01but it also has that easy, quick-cooking shrimp.

07:03I'm gonna go knock out these dishes.

07:05I only have a couple,

07:06so I'm gonna take care of these

07:07before I finish the rest of my food,

07:09like a responsible adult.

07:12What we've got here is a carbon steel wok.

07:15When it comes to cleaning these,

07:17you wanna remember a couple really important things.

07:20Number one, the only thing you need to do

07:22to get the food off is to soak it in hot water

07:26or use a non-metallic sponge.

07:28You want something like this, no metal.

07:30Second, don't use any soap.

07:32You shouldn't need to if your water's hot enough

07:34and if you have the right sponge.

07:35Using soap will move some of that oil

07:37and patina on your carbon steel,

07:39which means you'll have to start

07:40the seasoning process all over again,

07:42and nobody wants to do that.

07:44Third thing, once you've got it all clean,

07:46make sure you dry it completely.

07:48You've got a carbon steel wok like we do.

07:50Leaving any water on it will lead to rust

07:52the next time you pull your wok out to make this stir fry.

07:55This is exactly how I wanna feel after dinner.

07:58It was light enough that I don't feel weighed down.

08:00I'm not tired from doing the dishes.

08:01I can go jog, I can go read a book.

08:03The night is young, okay?

08:05Hopefully you guys make this shrimp

08:07and snow pea stir fry as well

08:08and enjoy it as much as I did.

08:10If you want more easy, quick, one pot dinners

08:12just like that one, keep it right here at Delish.com.

08:15Jat, jat, jat, jat, jat, jat, jat, jat, jat, jat, jat.

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