Garlic Butter Shrimp, Snow Peas & Mushrooms

Ingredients

Main

• 500 g (1.1 lb) large shrimp/prawns, peeled and deveined

• 300 g snow peas (about 3 cups)

• 250 g button or cremini mushrooms, sliced

• 6–8 cloves garlic, sliced or minced

• 1 small onion, sliced — optional

• 2 tbsp olive oil

• 1 tbsp butter

• ½ tsp salt, or to taste

• ½ tsp freshly ground black pepper

• ½ tsp paprika

• ½ tsp dried Italian herbs or oregano

• ¼ tsp red-pepper flakes — optional

• 1–2 tbsp chopped fresh parsley or cilantro

• 1–2 tsp lemon juice

Sauce

• 2 tbsp low-sodium soy sauce

• 1 tbsp oyster sauce

• 1 tbsp lemon juice

• 1 tsp honey or brown sugar

• ½ tsp sesame oil — optional

• 2 tbsp water

For a thicker sauce: mix 1 tsp cornstarch with 1 tbsp cold water and add near the end.

Method

1. Prepare the shrimp

   • Pat the shrimp very dry with paper towels.

   • Toss with paprika, black pepper, oregano, and a small pinch of salt.

   • Don’t add too much salt because the soy and oyster sauces are salty.

2. Mix the sauce

   • Combine soy sauce, oyster sauce, lemon juice, honey/brown sugar, sesame oil and water.

   • Set aside.

3. Cook the shrimp

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Add shrimp in a single layer.

   • Cook about 1½–2 minutes per side, just until pink and opaque.

   • Remove to a plate. Avoid overcooking.

4. Cook the mushrooms

   • Add the remaining olive oil and butter to the same pan.

   • Add mushrooms.

   • Cook for 4–5 minutes, stirring occasionally, until browned and their moisture has evaporated.

5. Add garlic and vegetables

   • Add garlic and optional onion.

   • Cook for about 30–60 seconds.

   • Add snow peas and stir-fry for 2–3 minutes. They should remain bright green and slightly crisp.

6. Combine

   • Return the shrimp to the pan.

   • Pour in the sauce.

   • Toss everything together for 1–2 minutes.

   • If using cornstarch slurry, add it now and cook until the sauce lightly coats everything.

7. Finish

   • Turn off the heat.

   • Add lemon juice and fresh parsley/cilantro.

   • Taste and adjust salt, pepper or lemon.

 To make it taste like the photo

For a more restaurant-style version, use butter + olive oil, plenty of fresh garlic, well-browned mushrooms, and keep the snow peas only slightly cooked. A small amount of chili flakes gives the shrimp some warmth without making the dish very spicy.

 Nutrition information

Approximate per serving (¼ of recipe), without rice:

The sodium varies substantially depending on the soy and oyster sauces.

Nuts: The recipe is naturally nut-free. Sesame oil is optional, but sesame is a seed and is a major allergen in some countries; omit it if necessary. Check your oyster/soy sauce labels for allergen information.

Serving ideas

• Low-carb: eat as-is or with cauliflower rice.

• Balanced meal: serve over ¾–1 cup cooked rice.

• Higher-protein/lower-carb: increase shrimp to 650–700 g.

• Asian-style: serve with jasmine rice and a little sliced green onion.

• Spicy: add fresh sliced chilies or ½–1 tsp chili crisp.

Tip: The biggest secret is to cook the shrimp separately and briefly. Adding raw shrimp to the vegetables and cooking everything together often produces rubbery shrimp and watery mushrooms.