Skillet Garlic Shrimp and Snap Pea Stir-Fry
A fast, garlicky shrimp skillet with crisp snap peas and a glossy pan sauce.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
Built for busy weeknights with pantry staples and bold, clean flavors.
Story
I love any dinner that tastes like it came from a busy strip-mall wok station but lands on the table before your playlist hits track four. Shrimp are the ultimate road-trip protein, they go from raw to perfect in a blink. The snap peas stay loud and crunchy, the sauce goes shiny, and suddenly your Tuesday has a little swagger.
By Theo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups sugar snap peas, trimmed
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp cornstarch
- 1/3 cup water
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 2 green onions, sliced
Instructions
- Pat shrimp dry, season with a pinch of salt and pepper.
- Whisk soy sauce, rice vinegar, honey, cornstarch, and water until smooth.
- Heat a large skillet over high heat, add neutral oil, then sear shrimp 60 to 90 seconds per side, transfer to a plate.
- Add snap peas, cook 2 to 3 minutes until bright and crisp-tender, add garlic and ginger, cook 30 seconds.
- Pour in sauce, simmer 1 minute until glossy, return shrimp and toss to coat.
- Finish with sesame oil and green onions, serve immediately.
Chef Tips
- Keep the skillet hot, crowded pans steam shrimp instead of searing.
- If your shrimp are small, shorten the sear so they stay juicy.
- Add a pinch of red pepper flakes if you want heat.
Cook's Notes
- Use a wide skillet so the shrimp can sear fast.
- Whisk the sauce again right before pouring, cornstarch settles.
- Leftovers keep 2 days, reheat gently so the shrimp do not tighten up.