Carole Yu


Stir-Fried Garlic Shrimp with Snap Peas

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Looking for a healthy and delicious stir-fry dish that’s easy to make and packed with flavor? Look no further than Stir-Fried Garlic Shrimp With Snap Peas! This dish is the perfect blend of succulent shrimp, crispy snow peas, and savory garlic that’s sure to impress. Plus, it’s low in calories and high in protein, making it a great option for anyone looking to eat healthy. In this post, we’ll break down the recipe step-by-step and give you some tips on how to make it even better.

stir-fry shrimp with snap peas surrounded by a bowl of brown rice, and a large serving bowl of the dish


Now, I’ll give you one guess as to why Stir-Fried Garlic Shrimp with Snap Peas is my favorite dish ever. I’ll give you a clue.  My favorite foods are shrimp, licorice, mushrooms, and chocolate chip cookies. So, what do they have in common? Spring-iness,  bouncy, firm, substantial bites.  The ultimate in chewiness, that makes eating all of these bring a joy to my heart.  I know that sounds so silly, but I’m not lying to you!!

CLOSEUP of shrimp, stirfried with red peppers and snap peas


First up, let’s talk about the health benefits of this dish. Shrimp is a low-calorie, high-protein food that’s rich in nutrients like vitamin D and omega-3 fatty acids. Snow peas are also a great source of vitamins and minerals, including vitamin C, vitamin K, and fiber. And let’s not forget about the garlic, which is packed with antioxidants and has been shown to have a variety of health benefits.


all ingredients set out mise en place style in glass bowls on a pink background

Now, let’s get to the recipe. Here’s what you’ll need:


velveted shrimp in a glass bowl on a pink background
Velveting Shrimp is parcooking it, after it has been marinated in a cornstarch slurry, making the shrimp extra tender and juicy.

So, you have a choice on whether you use uncooked raw shrimp in this recipe or velvet the shrimp beforehand.  I have an entire blog post on Velvet Shrimp, which will give you a tender, and super juicy shrimp to use in this recipe. I almost always take the few minutes to make velveted shrimp and throw it in the refrigerator while I prep and cut the vegetables.  You’ll find the recipe for the Velvet Shrimp HERE. 


Since you’ve got your mise en place ready, here are the next steps.

  1. Whisk together the soy, rice vinegar, honey, cornstarch and black pepper to make a sauce.
  2. Heating up your wok or skillet and add the oil. Once it’s hot, add your garlic and ginger and sauté until it’s fragrant. 
  3.  Next, add your snow peas and red pepper and stir-fry until they’re crispy and tender.  Don’t overcook them, as they’ll still be in the pan while you finish the shrimp.
  4. Then, add your shrimp and stir-fry until they turn pink and opaque.
  5. Finally, drizzle the sauce over the whole thing and stir-fry for another minute or so, until the sauce starts to thicken slightly. If the sauce starts to get clumpy, pour in a few tablespoons of water and stir as I do in the video.
  6. And that’s it! You’ve got yourself a delicious and healthy stir-fry dish that’s sure to impress.


  • Feel free to get creative with this recipe and add more veggies like snow peas, sliced carrots, bell peppers, celery, or even baby corn to make it even more colorful and nutritious!
  • If you prefer a spicier kick, feel free to add some Sichuan Chile Crisp. (I love Fly By Jing which I am totally addicted to!) or some flakes of red pepper, or a drizzle of Sriracha sauce to the stir-fry.
  • To save time, you can prepare the velveted shrimp (if you are using them) and prepare the veggies ahead of time. Store them in the refrigerator until you’re ready to stir-fry.
  • If you prefer a milder garlic flavor, you can reduce the amount of garlic used in the recipe.
  • If you would like a  pop of nutty, toasty flavor and aroma, add a teaspoon of sesame oil.


Q: Can I use frozen shrimp for this recipe?
A:  Absolutely!  Just make sure to thaw the shrimp completely before cooking, so they cook evenly and don’t release excess water into the stir-fry.

Q:  What can I substitute for soy sauce if I’m gluten-free or allergic to soy?
A:  You can use tamari or coconut aminos as a soy sauce alternative in this recipe. Both options are gluten-free and will still provide that delicious, savory flavor.

Q:  How do I store leftovers, and how long will they last in the fridge?
A:  If you even have any leftovers!! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on medium power or gently warm in a skillet over low heat until heated through.

Q:  Can I use chicken or tofu instead of shrimp in this recipe?
A:  Yes! This recipe teaches you the basics of Chinese Stir-Fry!  It’s versatile, feel free to swap out the shrimp for diced chicken, thinly sliced beef, or even cubed tofu for a vegetarian option.  Just make sure to adjust the cooking time accordingly to make sure your protein is cooked through

Q:  Can I use snow peas instead of sugar snap peas in this recipe?
A:  Yes, you can use snow peas or even regular green peas in this recipe.  Just keep in mind that snow peas are slightly flatter and more delicate, so they may cook faster.  Keep an eye on them to ensure they don’t overcook and lose their crunch.

Q:  Can I make this recipe in advance?
A:  While this dish is best when served immediately after cooking, you can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook.


a finished dish of stir-fried garlic shrimp with snap peas and red pepper in a ceramic bowl on a pink background

Stir-Fried Garlic Shrimp with Snap Peas

Get ready for a taste adventure with our Stir-Fried Garlic Shrimp with Snap Peas. This dish is all about juicy shrimp and crunchy peas. It's your answer to a quick, wholesome dinner on those bustling weeknights or even a power lunch to shake things up. And remember - it's faster than takeout and a whole lot more fun. Because in your kitchen, Yu Can Cook!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dinner, Main Course, School Lunch
Cuisine: Asian, Chinese
Keyword: asian cuisine, basic chinese food, Basic Recipe, chinese cuisine, easy recipe, Fresh, home cooking, shrimp, simple and fast, tender shrimp, velveting
Servings: 4


  • 1 large skillet or fry pan


  • 1 lb shrimp fresh or frozen (thawed)
  • 1 lbq snap peas
  • 1 large red bell pepper
  • 4 cloves garlic minced
  • 2 slices ginger quarter sized
  • 2 tbsp vegetable oil canola or other high heat resistant
  • 2 tbsp low sodium soysauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp cornstarch
  • ½ tsp black pepper


  • In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and black pepper.
  • In a large skillet or wok, heat the vegetable oil over high heat.
  • Add the ginger slices and garlic and stir-fry for 30 seconds.


  • If using raw shrimp, add the shrimp and stir-fry until just pink for 2-3 minutes. (the shrimp will still be raw in the middle, but will finish when the veggies are cooked)
  • Add snap peas and red pepper, and stir-fry for another 2-3 minutes, until the veggies are crisp-tender. Do not overcook the veggies, Chinese veggies are always crisp and crunchy.
  • Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
  • If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.


  • Add snap peas and red pepper, and stir-fry for another 2-3 minutes, until the veggies are crisp-tender. Do not overcook the veggies, Chinese veggies are always crisp and crunchy.
  • Add the velveted shrimp and stir-fry for 1-2 minutes.
  • Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
  • If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.

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