Asian healthy shrimp stir fry recipe with snow peas recipe takes 15 minutes to make. It’s low-carb, gluten-free, and a great weeknight meal.
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Ingredients needed
Here’s what you’ll need to make your 15 minutes shrimp stir fry.
- 1 lb shrimp
- 1 cup snow peas
- 3 tablespoon sesame oil
- 1 ½ tablespoon ginger julienne
- Chopped garlic 1 teaspoon
- ½ cup scallions
- salt to taste
For sauce-
- 3 tablespoon low sodium light soy sauce
- 1 tablespoon corn starch
- Organic honey 1 tablespoon
- 1 teaspoon garlic finely chopped
- 1 ½ teaspoon ground pepper
- 2 tablespoon lime juice
How To Make Shrimp Stir Fry
- In a bowl whisk all ingredients mentioned under the list ‘For sauce’.
- High heat a wok. Add sesame oil and wait until sesame oil is really hot (toasted sesame oil).
- Stir fry fresh ginger and garlic in the wok for 5 seconds. Add scallions and toss a few times. Throw in clean shrimp and cook for 30 seconds on high heat. Season with pepper (do add red chili flakes if you like to add a bit of kick to the dish) and salt.
- Add snow peas to the wok. Toss a few times.
- Pour the sauce and give it a good stir. Keep stirring to avoid the sauce turning hard or turning into lumps.
- Once the sauce is slightly thickened, garnish with spring onions, and sesame seeds and remove from heat.
- Serve this gingered stir-fry shrimp and snow peas with brown rice immediately.
Helpful Notes Before You Get Started
Wok-
Asian skillet or Chinese wok is best for any stir fry. Works tend to heat up fast and work best for stir fry. Heat the wok on high heat, throw in the vegetables and proteins, and cook each ingredient for 30 seconds or more on high heat.
FAQS
You can choose to use many different vegetables with this recipe. Shrimp stir fry recipes are so versatile you can try so many variations.
Use your favorite vegetable – bok choy, spinach, broccoli, bell peppers, mushrooms.
Use chicken thighs instead of shrimp (and call it chicken stir fry haha)
Make it a dry dish by adding less sauce or make it saucier according to your preference. Sauce when mixed with rice makes your meal more delicious!
Don’t like rice, serve it over Asian noodles.
Not at all spicy. You will taste the warmth of ginger and garlic along with very mild heat from ground pepper. That’s about it!
Add red chili flakes or any Asian chili sauce to make the dish spicy.
If using frozen shrimp, thaw completely and pat dry it with a kitchen paper towel to remove excess water. Shrimp should be dry before you start cooking.
When you start cooking shrimp, it forms a shape like a letter “C”. Once shrimp forms “C”, stop cooking it. Over-cooked shrimp will taste rubbery and are unpleasant to eat. If see shrimp curling up to form the letter “O”, you overcooked shrimp!
Love quick and flavor packed Asian recipes for weekday dinner just like us?
Check out our other Asian recipes that i know you’ll love-
- Healthy Instant Pot General Tso’s Chicken
- General Tso’s Tofu
- 15 Minutes Chicken Broccoli Stir-Fry
- Thai Pineapple Fried Rice
- Grilled Pineapple Shrimp Skewers
- Teriyaki Sheet Pan Chicken
- Sriracha Ramen Noodles Soup
- Veg manchow soup
- Thai Rice Paper Rolls
- Cantonese style chicken chowmein
- Cantonese chicken with mushrooms
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📋Healthy Shrimp Stir-Fry with Snow Peas
Equipment
- Wok
- Tongs
- Small mixing bowl
Ingredients
- 1 lb shrimp
- 1 cup snow peas
- 3 tablespoon sesame oil
- 1 ½ tablespoon ginger julienne
- 1 teaspoon garlic finely chopped
- ½ cup scallions
- salt to taste
For sauce-
- 3 tablespoon low sodium light soy sauce
- 1 tablespoon corn starch (I prefer to use rice flour for no specific reason in place of corn starch)
- 1 ½ tablespoon honey
- 1 teaspoon garlic finely chopped
- 1 ½ teaspoon ground pepper (substitution – red pepper flakes)
- 2 tablespoon lime juice
For garnish
- Spring onions
- Sesame seeds
Instructions
- In a bowl whisk all ingredients mentioned under the list ‘For sauce’.
- High heat a wok. Add sesame oil and wait until sesame oil is really hot (toasted sesame oil).
- Stir fry fresh ginger and garlic in the wok for 5 seconds. Add scallions and toss few times. Throw in clean shrimps and cook 30 seconds high heat. Season the shrimps with pepper (do add red chili flakes if you like to add a bit of kick to the dish) and salt.
- Wash snow peas well. Trim off the stem and add them to the wok. Toss few times.
- Pour the sauce and give it a good stir. Keep stirring to avoid sauce turning hard or turning into lumps.
- Once sauce is slightly thickened, garnish with spring onions, sesame seeds and remove from heat.
- Serve this gingered stir fry shrimp and snow peas with brown rice immediately.
Comments & Reviews
Connie says
So easy and so flavorful. I also added some mushrooms. I will definitely make again.
Jyothi Rajesh says
I’m so glad you liked the recipe Connie, thank you for sharing your feedback.
Wellington says
Nice simple tasty recipe with many possible variations as mentioned. Thank you.
However, something wrong with nutritional information though. Per serving, sodium is listed as 2,186 mg, which is a lot. But the only source of salt is 3 tablespoons of low sodium light soy sauce. Kikkoman low sodium light soy sauce lists sodium as 590 mg per tablespoon. Three tablespoon totals less than 1,800 mg and this is three servings for the dish. So per serving, sodium should be somewhere around 600 mg. Something is very off here with the sodium count.
Graham Wadsworth says
Very tasty. It’s great with the sauce doubled but don’t double the lime or cornstarch. Quick and easy to make.
Jyothi Rajesh says
Glad you liked the recipe!