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. Because in your kitchen, Yu Can Cook!
Servings: 4
Calories: 304kcal
Equipment
- 1 large skillet or fry pan
Ingredients
- 1 lb shrimp fresh or frozen (thawed)
- 1 lb snap peas
- 1 large red bell pepper
- 4 cloves garlic minced
- 2 slices ginger quarter sized
- 2 tbsp vegetable oil canola or other high heat resistant
- 2 tbsp low sodium soysauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- ½ tsp black pepper
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and black pepper.
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the ginger slices and garlic and stir-fry for 30 seconds.
IF USING RAW SHRIMP
- 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)
- 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.
- Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
- If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.
IF USING VELVETED SHRIMP
- 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.
- Add the velveted shrimp and stir-fry for 1-2 minutes.
- Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the shrimp and veggies.
- If the sauce is too thick, add a few tablespoons of water and stir until the sauce just coats the dish.
Nutrition
Calories: 304kcal | Carbohydrates: 21g | Protein: 27g | Fat: 13g | Saturated Fat: 4.8g | Cholesterol: 183mg | Sodium: 448mg | Fiber: 3g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 161mg | Calcium: 13mg | Iron: 18mg
