Go Back
–+ servings
a finished dish of stir-fried garlic shrimp with snap peas and red pepper in a ceramic bowl on a pink background
Print Recipe
No ratings yet

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

Equipment

  • 1 large skillet or fry pan

Ingredients

  • 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

Instructions

  • 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

  • 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.

IF USING VELVETED SHRIMP

  • 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.