Wok-Tossed Shrimp with Ginger, Garlic, and Snow Peas

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.

Succulent shrimp quickly wok-tossed with fresh ginger, garlic, crunchy snow peas, and a light soy glaze for a vibrant seafood stir-fry. This Chinese recipe, ready in about 17 minutes, pairs large shrimp, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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: 7 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until just smoking. Add 400g peeled and deveined large shrimp and stir-fry for 2 minutes until they start turning pink.
  2. Step 2: Add 1 tbsp julienned fresh ginger and 3 thinly sliced garlic cloves to the wok. Stir-fry together for 30 seconds until aromatic but garlic does not brown.
  3. Step 3: Toss in 150g trimmed snow peas and stir-fry for another 2 minutes until they turn bright green and remain crisp.
  4. Step 4: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil. Sprinkle 1/4 tsp white pepper and toss everything together for 1 minute until the shrimp are fully cooked and coated with the glaze.
  5. Step 5: Remove from heat immediately and serve hot with steamed rice or noodles.

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