Snow Pea, Shrimp and Carrot Sauté With Brown Butter Snow Pea, Shrimp and Carrot Sauté With Brown Butter

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


  • 2 tablespoons butter
  • 450 g frozen extra-jumbo shrimp (16 to 20), thawed, peeled and deveined
  • 2 shallots halved and thinly sliced
  • 6 cloves garlic minced
  • 1 bunch carrots halved lengthwise then sliced diagonally in long, thin strips
  • 3 cups trimmed snow peas
  • 1/4 teaspoon each salt and pepper
  • lemon wedges


In large skillet, melt 2 tsp of the butter over medium-high heat; cook shrimp, stirring, until pink, about 2 minutes. Transfer to plate.

Add remaining butter to pan; cook, stirring, until butter is fragrant and browned, about 1 minute. Stir in shallots and garlic; cook, stirring, until fragrant, about 1 minute.

Stir in carrots; cook, stirring, just until beginning to soften, about 2 minutes.

Stir in snow peas; cook, stirring, until carrots and snow peas are tender-crisp, about 2 minutes. Stir in shrimp, salt and pepper. Serve with lemon wedges.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 336 mg
  • Sugars 3 g
  • Protein 19 g
  • Calories 183.0
  • Total fat 7 g
  • Potassium 394 mg
  • Cholesterol 144 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 23.0
  • Folate 12.0
  • Calcium 8.0
  • Vitamin A 86.0
  • Vitamin C 40.0
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Lunch & Dinner

Snow Pea, Shrimp and Carrot Sauté With Brown Butter