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

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

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 (low carb, gluten free) ready in about 20 minutes pairs peeled and deveined large shrimp, trimmed snap peas, olive oil 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: 10 min Cook: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Lemon-Garlic Shrimp Stir Fry with Snap Peas and Red Bell Pepper take to make?

Total time is about 20 minutes (10 min prep + 10 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 Red Bell Pepper?

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 Red Bell Pepper?

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

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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