Lemon-Garlic Shrimp Stir Fry with Snap Peas and Red Bell Pepper

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Quick shrimp stir fry tossed with crisp snap peas and sweet red bell pepper, finished with a bright lemon-garlic sauce for a refreshing seafood dish. This Asian Fusion-inspired seafood recipe (low carb, gluten free), ready in about 20 minutes, pairs large shrimp, snap peas, red bell pepper 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 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 1/2 cups, trimmed snap peas
• 1 medium, sliced into thin strips red bell pepper
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2, sliced for garnish scallions

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 tbsp soy sauce, 1 tsp honey, and 1/4 tsp red pepper flakes. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
3. Step 3: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
5. Step 5: In the same skillet, add 1 1/2 cups trimmed snap peas and 1 sliced medium red bell pepper. Stir fry for 3-4 minutes until vegetables are crisp-tender.
6. Step 6: Return shrimp to the skillet and pour in the lemon-soy sauce mixture. Toss everything together and cook for 1 minute until sauce slightly thickens and coats the shrimp and vegetables.
7. Step 7: Season with 1/2 tsp salt and 1/4 tsp black pepper, sprinkle 2 sliced scallions over the top, and serve immediately.