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

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Bright and zesty shrimp stir fry with crisp snap peas served over fragrant jasmine rice for a quick weeknight dinner. This Asian fusion recipe, ready in about 30 minutes, pairs raw shrimp, snap peas, 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

1 lb, peeled and deveined raw shrimp
1 1/2 cups, trimmed snap peas
4, minced garlic cloves
3 tbsp fresh lemon juice
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
2 tbsp vegetable oil
2, thinly sliced green onions
1 cup, uncooked jasmine rice
1 1/2 cups water

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Instructions

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.
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.
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.
Step 4: Add 1 lb peeled and deveined raw shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
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.
Step 6: Remove from heat and garnish with 2 thinly sliced green onions. Serve stir fry hot over the cooked jasmine rice.