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Stir-Fried Garlic Shrimp with Snap Peas

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.

Author: Yu Can Cook

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 239 kcal per serving

Ingredients

  • 1 lb - shrimp fresh
  • 1 lb - snap peas
  • 1 - red bell pepper
  • 4 clove - garlic
  • 2 slice - ginger
  • 2 tablespoons - vegetable oil
  • 2 tablespoons - low sodium soysauce
  • 1 tbsp - rice vinegar
  • 1 tbsp - honey
  • 1 tsp - cornstarch
  • ½ tsp - black pepper

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and black pepper.
  2. In a large skillet or wok, heat the vegetable oil over high heat.
  3. Add the ginger slices and garlic and stir-fry for 30 seconds.
  4. 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)
  5. 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.
  6. Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
  7. If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.
  8. 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.
  9. Add the velveted shrimp and stir-fry for 1-2 minutes.
  10. Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
  11. If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.

Nutrition

Energy: 239 kcal | Total Fat: 7 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 187 mg | Total Carbs: 20 g | Fiber: 4 g | Sugars: 9 g | Proteins: 28 g | Sodium: 454 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g

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