Asian-Style Ginger-Shrimp Stir-Fry with Snap Peas

By · Reviewed by AislePrompt Editorial · ·

Quick, vibrant stir-fry with plump shrimp, crisp snap peas, and a ginger-scallion sauce that’s ready in under 20 minutes. This asian-inspired one pot (low carb) ready in about 26 minutes pairs shrimp, snap peas, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 12 min Cook: 14 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat shrimp dry, toss with 1 tsp cornstarch and 1/4 tsp salt. Slice carrots into thin matchsticks and trim snap peas.
  2. Step 2: Heat 1 tsp sesame oil in a wok or large skillet over high heat. Add shrimp and cook for 1.5 minutes per side until pink and opaque; remove and set aside.
  3. Step 3: Add remaining 1 tsp sesame oil to the skillet. Sauté minced garlic and grated ginger for 30 seconds until fragrant. Add carrots and snap peas, stir-fry for 3 minutes until crisp-tender.
  4. Step 4: Whisk soy sauce, rice vinegar, 2 tbsp water, and cornstarch in a bowl. Pour sauce into the skillet, stirring until thickened and glossy (about 1 minute). Return shrimp to the pan, toss to coat, and cook for 1 minute more. Sprinkle with sesame seeds.

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Frequently asked questions

How long does Asian-Style Ginger-Shrimp Stir-Fry with Snap Peas take to make?

Total time is about 26 minutes (12 min prep + 14 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-Style Ginger-Shrimp Stir-Fry with 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 shrimp from drying out.

Can I substitute ingredients in Asian-Style Ginger-Shrimp Stir-Fry with 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-Style Ginger-Shrimp Stir-Fry with Snap Peas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Style Ginger-Shrimp Stir-Fry with Snap Peas low carb?

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

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