Chili-Garlic Shrimp Stir Fry with Snow Peas and Bell Peppers

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and vibrant stir fry featuring tender shrimp tossed with crisp snow peas and colorful bell peppers in a spicy chili-garlic sauce. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, snow peas, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 cup trimmed snow peas
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced yellow bell pepper
2 tbsp vegetable oil
4 cloves, minced garlic cloves
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 stalks, sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 lb peeled and deveined large shrimp to the wok, stir-fry for 2-3 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.
Step 3: In the same wok, add 1 cup snow peas, 1 thinly sliced red bell pepper, and 1 thinly sliced yellow bell pepper. Stir-fry for 3 minutes until vegetables are crisp-tender.
Step 4: Return shrimp to the wok and add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together for 1 minute until sauce coats the shrimp and vegetables and thickens slightly.
Step 5: Remove from heat and garnish with 2 sliced green onions before serving immediately.