Shrimp Stir-Fry with Snow Peas and Ginger Soy Sauce

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

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 drafted and published.

A quick and vibrant stir-fry showcasing tender shrimp and crisp snow peas tossed in a savory ginger soy sauce. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, cornstarch, vegetable 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 cuisine 220 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp, minced fresh ginger
2, minced garlic cloves
8 oz, trimmed snow peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2, sliced for garnish green onions
1 tsp, for garnish sesame seeds

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Instructions

Step 1: Toss 1 lb peeled and deveined large shrimp with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through; remove shrimp and set aside.
Step 3: In the same wok, add 1 tbsp minced fresh ginger and 2 minced garlic cloves; stir-fry for 30 seconds until aromatic.
Step 4: Add 8 oz trimmed snow peas and stir-fry for 2 minutes until bright green and crisp-tender.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, then pour into the wok. Stir to coat vegetables and cook for 1 minute until sauce thickens slightly.
Step 6: Return shrimp to the wok and toss everything together for 30 seconds to reheat and combine flavors.
Step 7: Serve immediately garnished with 2 sliced green onions and 1 tsp sesame seeds.