Shrimp Stir-Fry with Garlic-Ginger Sauce and Snow Peas

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 quick, vibrant stir-fry featuring tender shrimp and crisp snow peas coated in a savory garlic-ginger soy sauce. This Asian-inspired stir-fry recipe (gluten free option), ready in about 20 minutes, pairs large shrimp, peeled and deveined, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb peeled and deveined shrimp with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and stir-fry for 2-3 minutes until pink and opaque; remove shrimp and set aside.
  3. Step 3: In the same wok, add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 2 cups trimmed snow peas and stir-fry for 2 minutes until crisp-tender.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes; pour into wok and stir to coat vegetables.
  6. Step 6: Return shrimp to the wok, drizzle 1 tsp sesame oil, and toss everything together for 1 minute until heated through.
  7. Step 7: Remove from heat, garnish with 2 sliced green onions, and serve immediately over steamed rice or noodles.

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