Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright shrimp and vegetables stir-fried in a savory soy-ginger glaze, served over rice for a restaurant-quality meal. This asian-inspired asian (gluten-free) ready in about 25 minutes pairs peeled and deveined shrimp, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 12 oz shrimp dry and toss with 1 tsp cornstarch.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 3 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 cup sliced bell peppers and 1 cup snap peas, stir-frying for 3 minutes until crisp-tender.
  4. Step 4: Add 12 oz shrimp and stir-fry for 3-4 minutes until pink and cooked through.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sesame oil. Cook for 1 minute until heated through and glossy.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Stir-Fried Shrimp with Bell Peppers and Snap Peas gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes