Soy-Glazed Shrimp Stir-Fry with Snap Peas

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Quick-cooked shrimp in a sweet-tangy soy-honey glaze, paired with crisp snap peas and bell peppers for a vibrant weeknight meal. This Asian-inspired quick recipe, ready in about 25 minutes, pairs shrimp, soy sauce, rice vinegar 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 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.

Ingredients

• 1 lb, peeled and deveined shrimp
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 tsp sesame oil
• 2 tbsp canola oil
• 1 cup, trimmed snap peas
• 1/2, thinly sliced red bell pepper
• 2, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, and 1 tbsp minced ginger in a small bowl.
2. Step 2: Heat 2 tbsp canola oil in a large skillet over medium-high heat until shimmering, then add 1 lb shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
3. Step 3: Add 1 tsp sesame oil to the skillet, then add 1 cup trimmed snap peas, 1/2 sliced red bell pepper, and 2 sliced green onions; stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Return the shrimp to the skillet, pour the soy sauce mixture over, and cook for 1 minute until heated through and sauce thickens slightly.