Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and zesty shrimp stir fry with crisp snap peas served over fragrant jasmine rice for a quick weeknight dinner. This asian-inspired stir fry ready in about 30 minutes pairs peeled and deveined raw shrimp, trimmed snap peas, minced garlic cloves 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: 20 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While rice cooks, whisk together 3 tbsp fresh lemon juice, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 lb peeled and deveined raw shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
  5. Step 5: Stir in 1 1/2 cups trimmed snap peas and pour the lemon-soy sauce mixture over the shrimp and peas. Cook, stirring frequently, for 3-4 minutes until snap peas are crisp-tender and sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions. Serve stir fry hot over the cooked jasmine rice.

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Frequently asked questions

How long does Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice take to make?

Total time is about 30 minutes (10 min prep + 20 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 Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice?

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 trimmed snap peas from drying out.

Can I substitute ingredients in Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice?

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 Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice 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.

What goes well with Lemon-Garlic Shrimp Stir Fry with Snap Peas and Jasmine Rice?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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