Stir-Fried Ginger Shrimp with Snow Peas and Carrots

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

A quick stir-fry featuring plump shrimp, crisp snow peas, and julienned carrots in a fragrant ginger-garlic sauce. This Asian Fusion-inspired seafood recipe (whole30, gluten-free), ready in about 20 minutes, pairs raw shrimp, snow peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 Fusion cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes until shrimp turn pink and opaque.
  4. Step 4: Add 1 cup trimmed snow peas and 2 julienned carrots to the skillet, stir-frying for another 3 minutes until vegetables are crisp-tender.
  5. Step 5: Stir in 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/4 tsp red pepper flakes, tossing to coat everything evenly until the sauce is heated through.
  6. Step 6: Remove from heat and serve immediately, garnished with additional red pepper flakes if desired.

Frequently asked questions

How long does Stir-Fried Ginger Shrimp with Snow Peas and Carrots 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 Stir-Fried Ginger Shrimp with Snow Peas and Carrots?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stir-Fried Ginger Shrimp with Snow Peas and Carrots?

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 Stir-Fried Ginger Shrimp with Snow Peas and Carrots 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 Stir-Fried Ginger Shrimp with Snow Peas and Carrots whole30?

Yes — this recipe is tagged whole30, 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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