Shrimp and Sugar Snap Peas Stir-Fry
Plump, juicy shrimp and crisp sugar snap peas come together in a glossy, savory-sweet sauce for a restaurant-quality stir-fry that's ready in under 30 minutes.
Equipment
- Carbon steel wok or large 12-inch skillet - Cast iron or stainless steel work well too
- Sharp chef's knife
- Cutting board
- Mixing bowls - 2 medium, for marinade and sauce
- Measuring spoons
- Measuring cups
- Microplane or box grater - For grating fresh ginger
- Silicone spatula or wok spatula
- Paper towels - For patting shrimp dry
- Small whisk or fork - For mixing the sauce
Ingredients
- 1 lb large shrimp - 450g, peeled and deveined, fresh or thawed frozen
- 2 cups sugar snap peas - 200g, strings removed
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated, about a 1-inch piece
- 3 tablespoons soy sauce - low-sodium preferred, divided
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch - divided
- 2 tablespoons neutral oil - vegetable or avocado oil, divided
- 1 teaspoon rice vinegar
- 1 teaspoon honey - or sugar
- 1/4 teaspoon red pepper flakes - optional, for heat
- 2 green onions - thinly sliced, divided
- 1 teaspoon sesame seeds - for garnish
- salt - to taste
- white pepper - to taste
For Serving
- steamed jasmine rice - or brown rice, for serving
- cauliflower rice - for low-carb option
- lo mein noodles - or udon noodles, for noodle bowl version
Instructions
- Pat shrimp completely dry with paper towels. Season lightly with salt and white pepper, then toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Marinate at room temperature for 10 minutes.
- Whisk together remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, rice vinegar, and honey in a small bowl. Set aside.
- Rinse snap peas and pull strings from each pod. Mince garlic, grate ginger, and slice green onions, separating white and green parts.
- Heat wok or skillet over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add shrimp in a single layer and cook without moving for 1 to 1.5 minutes until golden. Flip and cook 30 to 60 seconds more. Remove shrimp to a plate.
- Add remaining 1 tablespoon oil to pan. Add white parts of green onion and stir 20 seconds. Add garlic and ginger and stir 30 seconds until fragrant. Add snap peas and red pepper flakes if using, and stir-fry 2 to 3 minutes until bright green and tender-crisp.
- Return shrimp to pan, pour sauce over everything, and toss quickly. Stir-fry 1 to 2 minutes until shrimp are cooked through and sauce has thickened. Remove from heat immediately.
- Transfer to a serving plate and garnish with green onion tops and sesame seeds. Serve hot with rice or noodles.
Notes
- Don't skip drying the shrimp: Excess moisture creates steam instead of sear. Pat them thoroughly dry with paper towels before marinating for the best golden crust.
- High heat is essential: A properly heated wok or skillet ensures quick cooking and that signature stir-fry smoky flavor. Don't lower the temperature once you start.
- Prep everything before cooking: Stir-frying moves fast—have all ingredients measured, chopped, and within reach before turning on the heat.
- Avoid overcrowding: Cook shrimp in a single layer. If your pan is small, work in batches. Overcrowding drops the pan temperature and causes steaming.
- Add sesame oil at the end: Sesame oil has a low smoke point. Drizzle it in off the heat to preserve its nutty aroma and flavor.
- Don't overcook the shrimp: Shrimp should be opaque and pink but still plump. Overcooking makes them rubbery—they finish cooking quickly with the vegetables.
- Customize the heat: Adjust red pepper flakes to your preference, or add chili garlic sauce or sambal oelek for a spicier kick.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and check that your oyster sauce is gluten-free (or use a gluten-free alternative).
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet with a splash of water or broth to loosen the sauce.
- Meal prep: The sauce and vegetables can be prepped up to 2 days in advance. Cook shrimp fresh for the best texture and flavor.