Garlic Ginger Shrimp With Sesame Snap Peas (Printable)
Juicy shrimp with crisp snap peas in aromatic garlic-ginger sesame sauce
# List of ingredients:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 8 oz snap peas, trimmed
03 - 1 red bell pepper, thinly sliced
04 - 2 green onions, sliced
→ Aromatics & Flavorings
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons sesame oil, divided
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon toasted sesame seeds
12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh cilantro or parsley, chopped
15 - Lime wedges
# Steps:
01 - Toss the shrimp with 1 tablespoon soy sauce in a medium bowl and let sit for 5 minutes to absorb flavor.
02 - Whisk together the remaining soy sauce, rice vinegar, honey, and half the sesame oil in a small bowl until well combined.
03 - Heat a large skillet or wok over medium-high heat until hot, then add the remaining 1 tablespoon sesame oil and swirl to coat.
04 - Add the minced garlic and grated ginger to the hot oil, sautéing for 30 seconds until fragrant but not browned.
05 - Add the marinated shrimp to the pan and cook for approximately 2 minutes per side until pink and just cooked through. Remove shrimp from pan and set aside.
06 - Add snap peas and bell pepper slices to the hot pan. Stir fry for 2–3 minutes until vegetables are crisp-tender and vibrant in color.
07 - Return the cooked shrimp to the pan, pour in the prepared sauce, and toss everything together. Cook for 1 minute until heated through and well coated.
08 - Sprinkle with toasted sesame seeds, sliced green onions, and red pepper flakes if using. Serve immediately with fresh cilantro and lime wedges on the side.
# Expert Advice:
01 -
- Everything happens in one pan in under 25 minutes
- The sauce hits perfect sweet, salty, and savory notes
- Shrimp stay tender while snap peas keep their satisfying crunch
02 -
- Crowding the pan steams shrimp instead of searing them, so cook in batches if needed
- Snap peas lose their charm quickly, so pull them when they
- The sauce thickens fast in the heat, so have everything plated before the final toss
03 -
- Pat shrimp completely dry before marinating for better searing
- Room temperature shrimp cook more evenly than cold ones