Easy Shrimp Stir Fry with Snap Peas

Nothing beats the sizzle of a hot wok when I’m making my Shrimp Stir Fry with Snap Peas. The sweet snap peas pair beautifully with tender shrimp in this quick weeknight meal.

This recipe always saves me when I need dinner fast but want something fresh and satisfying. The bright green vegetables and plump shrimp create such a colorful, nourishing dish on my table.

Why I turn to this Shrimp Stir Fry when I need something comforting

The whole dish comes together in my kitchen in just twenty minutes from start to finish. You get restaurant-quality results without leaving your house or spending much money on ingredients.

I love how the snap peas stay crisp while the shrimp turn perfectly tender. My Shrimp Stir Fry with Snap Peas gives you that satisfying wok hei flavor every single time.

The simple sauce coats everything beautifully without being heavy or overwhelming at all.

What you will need to make this Shrimp Stir Fry with Snap Peas

• 4 thick slices fresh ginger – Another flavor base that gets discarded after cooking
• 1½ pounds large shrimp, peeled and deveined – I buy frozen ones from my grocery store’s seafood section
• 4 cups fresh sugar snap peas, trimmed – Look for bright green pods that snap when bent
• ½ cup low-sodium chicken broth – Vegetable broth works perfectly if you prefer it
• 2 tablespoons rice wine vinegar – The mild acidity balances the sweet elements beautifully
• 1½ teaspoons honey – A natural sweetener that creates the perfect glaze
• 3 tablespoons low-sodium soy sauce – Choose gluten-free versions if needed
• 1½ tablespoons cornstarch – This thickens our sauce to coat everything nicely
• ¼ teaspoon ground white pepper – More subtle than black pepper for Asian dishes
• 3 tablespoons vegetable oil – Peanut oil gives the best flavor for stir-frying
• 1 tablespoon fresh ginger, minced – Don’t skip this aromatic ingredient
• 3 cloves garlic, minced – Fresh tastes so much better than jarred
• 4 whole garlic cloves, halved – These infuse the oil then get removed

The key to perfect Shrimp Stir Fry with Snap Peas lies in having everything prepped before you heat your wok.

For more amazing recipes like this one, check out my easy zucchini fritters with creamy yogurt sauce that pairs wonderfully with Asian-inspired meals.

How I Make This Shrimp Stir Fry with Snap Peas

1. Thaw and prepare the shrimp (5 minutes): Remove shrimp from freezer the night before and let them thaw completely in your refrigerator. Pat them completely dry with paper towels and remove any remaining tails or dark veins.
2. Trim the snap peas (3 minutes): Remove the stem ends and pull off any tough strings. Cut larger pods diagonally in half while leaving smaller ones whole for even cooking.
3. Make the stir-fry sauce (2 minutes): Whisk together chicken broth, rice wine vinegar, honey, soy sauce, cornstarch, and white pepper in a small bowl until the cornstarch dissolves completely. Set this mixture aside within easy reach.
4. Prepare your aromatics (3 minutes): Mince the ginger and garlic cloves very finely. Halve the whole garlic cloves and slice the ginger pieces about ¼-inch thick. Having everything ready makes the actual cooking go smoothly.
5. Heat your wok or large skillet (1 minute): Place it over high heat and let it get smoking hot. This step creates that characteristic wok flavor you can’t get with lower temperatures.
6. Add oil and aromatics (30 seconds): Pour in the vegetable oil and immediately add the halved garlic cloves and ginger slices. They should sizzle and become fragrant almost instantly without browning too much.
7. Remove the aromatics (30 seconds): Use a slotted spoon to fish out and discard the ginger slices and garlic pieces. They’ve done their job of flavoring the oil perfectly.
8. Stir-fry the snap peas (4 minutes): Add all the snap peas to the hot, flavored oil. Toss them constantly using a wok spatula or wooden spoon until they turn bright green and become crisp-tender.
9. Add minced aromatics (1 minute): Push snap peas to one side of the wok and add minced ginger and garlic to the empty space. Stir them around until fragrant before mixing with the snap peas.
10. Cook the shrimp (2 minutes): Add the dried shrimp to the wok and stir everything together constantly. The shrimp will turn pink and opaque quite quickly in the hot wok.
11. Finish with sauce (1 minute): Give your prepared sauce a quick stir since the cornstarch settles, then pour it over everything in the wok. Toss continuously until the sauce thickens and coats all ingredients with a glossy sheen.
12. Serve immediately: Transfer to a serving platter or individual bowls right away while everything is still steaming hot and the vegetables retain their bright color and crisp texture.

My personal tricks for the best Shrimp Stir Fry with Snap Peas

Never add wet shrimp to a hot wok because they’ll steam instead of searing properly. I always pat them completely dry with paper towels first, which prevents splattering too.

If you’re looking for more hearty meal inspiration, try my ultimate southwest breakfast burrito recipe for another quick and satisfying dish.

The sauce should coat the back of your spoon when ready, not pool watery at the bottom. Keep tossing everything together until you see that perfect glossy finish on your Shrimp Stir Fry with Snap Peas.

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Perfect moments for this Shrimp Stir Fry with Snap Peas

This recipe works beautifully for busy Tuesday dinners when everyone needs something nutritious fast. I also make it for casual weekend lunches when we want restaurant-quality food at home.

The vibrant colors make it perfect for entertaining friends who appreciate fresh, healthy meals. My Shrimp Stir Fry with Snap Peas always impresses without requiring hours in the kitchen beforehand.

Follow me on Pinterest for hundreds more quick dinner ideas that make weeknight cooking so much easier and more enjoyable!

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Can I use frozen snap peas instead of fresh ones?

Fresh snap peas give you the best texture and color for this recipe. Frozen ones release too much moisture and won’t stay crisp the same way.

How do I store leftover Shrimp Stir Fry with Snap Peas?

Keep it covered in your refrigerator for up to two days maximum. Reheat gently in a skillet over medium heat rather than microwaving to maintain texture.

What can I substitute for the rice wine vinegar?

Regular white vinegar works fine, just use slightly less since it’s more acidic. Apple cider vinegar adds a nice subtle sweetness too.

Can I make this recipe gluten-free?

Absolutely! Just swap regular soy sauce for tamari or gluten-free soy sauce. Check that your chicken broth is also certified gluten-free.