Shrimp and Sugar Snap Peas Stir Fry
Turn up the heat in your kitchen with this vibrant and flavorful Shrimp and Sugar Snap Peas Stir Fry! This quick and easy recipe combines succulent, perfectly sautéed shrimp with the crisp freshness of sugar snap peas, all tossed in a savory sauce infused with soy sauce, oyster sauce, honey, and a hint of ginger. With just 15 minutes of prep time and 10 minutes of cooking, this dish is ideal for busy weeknights yet impressive enough for entertaining. A drizzle of sesame oil and a sprinkling of green onions add the perfect finishing touch, while optional red chili flakes allow you to customize the spice level to your liking. Serve this colorful stir fry over fluffy cooked rice for a complete meal that’s packed with bold flavors and irresistible textures. Perfect for fans of Asian-inspired cuisine and quick dinner recipes!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 cups Sugar snap peas
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Honey
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (minced)
- 0.5 teaspoon Red chili flakes (optional)
- 2 Green onions (sliced)
- 4 cups Cooked rice (optional, for serving)
Instructions
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the hot skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic, ginger, and red chili flakes (if using). Cook for 30 seconds, stirring constantly, until fragrant.
Add the sugar snap peas to the skillet and stir fry for 2-3 minutes, or until they are bright green and tender-crisp.
Return the cooked shrimp to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.
Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Drizzle the sesame oil over the stir fry and toss to combine. Remove from heat.
Garnish with sliced green onions and serve hot, over cooked rice if desired.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.7 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 388 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1764 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
