30-Minute Shrimp and Snow Pea Stir-Fry
This shrimp and snow pea stir-fry is the kind of weeknight dinner that feels fresh, fast, and a little fancy—without making a sink full of dishes. You’ll get tender shrimp, crisp-tender snow peas, and a glossy garlic-ginger sauce that clings to every bite. Best part: it’s on the table in about 30 minutes, start to finish.
Why you’ll love this stir-fry
- Fast: Shrimp cook in minutes, and snow peas stay crisp with a quick toss.
- Big flavor, simple ingredients: Pantry staples like soy sauce, sesame oil, and cornstarch make a restaurant-style sauce.
- Flexible: Serve over rice, noodles, or cauliflower rice, and swap in the veggies you have.
- Light but satisfying: Lean protein + bright vegetables + a savory sauce.
Ingredients you’ll need
For the stir-fry:
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 8 oz snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced (whites and greens separated)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 tbsp neutral oil (avocado, canola, or grapeseed)
- Optional: toasted sesame seeds and lime wedges for serving
For the sauce:
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin for a sweeter twist)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 1/2 tsp toasted sesame oil
- 1 tbsp cornstarch
- 1/3 cup water (or low-sodium chicken broth)
- Optional heat: 1–2 tsp chili crisp or a pinch of red pepper flakes
How to make shrimp and snow pea stir-fry (step-by-step)
1) Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth. Set it near the stove—stir-fries move fast once the heat is on.
2) Prep the shrimp. Pat shrimp dry with paper towels (this helps them sear instead of steam). Lightly season with a pinch of salt if you like.
3) Sear the shrimp. Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil. Add shrimp in a single layer and cook 60–90 seconds per side, just until pink and barely cooked through. Transfer to a plate.
4) Stir-fry the vegetables. Add the remaining 1 tbsp oil. Add scallion whites, garlic, and ginger; stir for about 15–30 seconds until fragrant. Add bell pepper and snow peas and stir-fry 2–3 minutes until bright and crisp-tender.
5) Sauce + finish. Give the sauce a quick re-whisk (cornstarch settles). Pour into the pan and stir until thickened and glossy, about 30–60 seconds. Return shrimp to the pan and toss just until warmed through. Top with scallion greens and sesame seeds.
Pro tips for a crisp, glossy, restaurant-style stir-fry
- Dry shrimp = better browning: Moisture is the enemy of a quick sear.
- Don’t overcook the shrimp: Pull them early and add back at the end so they stay juicy.
- Keep veggies crisp: Snow peas only need a couple minutes; they should stay bright green.
- Hot pan, quick cooking: If your pan feels crowded, cook shrimp in two batches.
- Re-whisk the sauce: Cornstarch sinks fast—whisk again right before pouring.
Serving ideas
- Steamed jasmine rice or brown rice
- Rice noodles or lo mein-style noodles
- Cauliflower rice for a lower-carb option
- Add-ons: quick cucumber salad, miso soup, or simple sautéed bok choy
Easy variations
- Swap the protein: Thin-sliced chicken, flank steak, or tofu work great with the same sauce.
- More veggies: Add mushrooms, broccoli, or snap peas—just keep the cook time short.
- Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
- Extra citrusy: Finish with a squeeze of lime right before serving.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. (Microwaving works too—just heat in short bursts so the shrimp don’t turn rubbery.)
Printable recipe
Yield: 4 servings
Time: 30 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced (whites/greens separated)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 tbsp neutral oil
- Optional: sesame seeds, lime wedges
Sauce:
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 1/2 tsp toasted sesame oil
- 1 tbsp cornstarch
- 1/3 cup water (or low-sodium chicken broth)
- Optional: chili crisp or red pepper flakes
Instructions
- Whisk all sauce ingredients in a bowl until smooth; set aside.
- Pat shrimp dry. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear shrimp 60–90 seconds per side; transfer to a plate.
- Add remaining oil. Stir-fry scallion whites, garlic, and ginger for 15–30 seconds.
- Add bell pepper and snow peas; stir-fry 2–3 minutes until crisp-tender.
- Re-whisk sauce, pour into pan, and stir 30–60 seconds until thickened.
- Return shrimp to pan and toss to coat and warm through. Top with scallion greens and optional sesame seeds. Serve immediately.
Need a quick dinner idea? Take a look at our 30-minute meals — simple recipes you can make fast, even on busy nights.
