Ginger-Lemongrass Shrimp Stir Fry

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant stir fry featuring plump shrimp infused with fresh ginger and lemongrass, tossed with crisp vegetables in a savory sauce. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, lemongrass stalk, fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1 finely minced lemongrass stalk, stirring constantly for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp and cook for 2-3 minutes until pink and opaque, stirring frequently.
  4. Step 4: Toss in 1 sliced medium red bell pepper and 1 cup snap peas, stir frying for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fresh lime juice, and 1/4 tsp red chili flakes if using; stir to coat everything evenly and cook for another minute until sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.

Related recipes