Ginger-Garlic Shrimp Stir-Fry with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, quick stir-fry featuring plump shrimp in a fragrant ginger-garlic sauce, paired with crisp snap peas and rice. This asian-inspired seafood (low-carb) ready in about 22 minutes pairs shrimp, snap peas, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 12 min Serves 4 Asian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 lb shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: Add 1 tbsp grated ginger and 3 minced garlic cloves to the same skillet, stirring constantly for 30 seconds until fragrant but not browned.
  3. Step 3: Add 2 cups trimmed snap peas and stir-fry for 2-3 minutes until bright green and crisp-tender. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring to combine.
  4. Step 4: Return shrimp to the skillet and toss to coat in sauce. Cook for 1 more minute until heated through. Serve immediately over 2 cups cooked rice.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Ginger-Garlic Shrimp Stir-Fry with Snap Peas?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginger-Garlic 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 Ginger-Garlic Shrimp Stir-Fry with 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 Ginger-Garlic 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.

What others are saying

Related recipes