Stir-Fried Shrimp with Snap Peas and Ginger Garlic Sauce

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.

Bright and quick stir-fried shrimp with crisp snap peas tossed in a fragrant ginger garlic sauce. This Asian-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs large shrimp, snap peas, fresh ginger 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, 2 tbsp water, and 1/4 tsp red pepper flakes until smooth. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the wok. Stir-fry for 2-3 minutes until shrimp turn pink and opaque.
  4. Step 4: Add 2 cups trimmed snap peas and cook for another 2 minutes until peas are bright green and tender-crisp.
  5. Step 5: Pour the sauce mixture over shrimp and snap peas, stirring continuously until the sauce thickens and coats everything, about 1 minute.
  6. Step 6: Remove from heat, drizzle with 1 tbsp sesame oil, and garnish with 2 sliced green onions before serving immediately with steamed rice.

Related recipes