Stir-Fried Ginger Shrimp with Snow Peas and Carrots
A quick stir-fry featuring plump shrimp, crisp snow peas, and julienned carrots in a fragrant ginger-garlic sauce. This asian fusion-inspired seafood (whole30, gluten-free) ready in about 20 minutes pairs peeled and deveined raw shrimp, trimmed snow peas, medium, julienned 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 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 raw shrimp
- 1 cup, trimmed snow peas
- 2 medium, julienned carrots
- 1 tbsp, minced fresh ginger
- 3 minced cloves garlic cloves
- 2 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-fry for 30 seconds until fragrant but not browned.
- 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.
- 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.
- 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.
- Step 6: Remove from heat and serve immediately, garnished with additional red pepper flakes if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 snow peas from drying out.
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.
