A light and fresh-tasting shrimp and snow pea stir fry with hints of lemon and ginger. Serve over rice or noodles for a quick nutritious meal!
This Lemon Garlic Shrimp and Snow Pea Stir Fry is a light and fresh-tasting stir fry with hints of lemon and ginger. It’s a healthy gluten-free meal that you can make in 30 minutes or so!
Stir fry meals are great for busy weeknights. They’re quick, nutritious and you can vary the ingredients according to what you have on hand. I make this easy Japanese Chicken Stir Fry with Broccoli often, but today I opted for shrimp.
Shrimp (or prawns) can sometimes become rubbery in a stir fry when they are overcooked, but this recipe insures they will be perfectly cooked and tender. Lean proteins like shrimp or chicken are delicious when combined with light sauces and marinades. The lemon garlic sauce in this recipe perfectly complements the shrimp.
It’s light, delicately lemony and I know you’ll love this shrimp stir fry with snow peas and peppers!
Let’s get started. Here’s what you’ll need.
Ingredients for Lemon Garlic Shrimp and Snow Pea Stir Fry
For the lemon sauce: one lemon, chicken broth, soy sauce and a sweetener
For the shrimp and veggies:
- large shrimp or prawns: peeled and deveined. You can remove the tails or leave them on. They do add flavour to the dish, but you may not like having to remove them when you eat.
- soy sauce: for that umami flavour! Keep it gluten-free by using tamari, or use coconut aminos for a paleo diet.
- dry sherry: just a tablespoon adds a little sweetness and balances the saltiness of the tamari.
- high-heat vegetable oil: I use avocado oil when cooking over high heat. Extra-virgin olive oil is not the best oil to use in this recipe. For more information and a list of high-heat cooking oils, see this article: The Best Oils for Cooking and Which to Avoid.
- aromatics: garlic, ginger and green onions (scallions)
- snow peas: or sugar snap peas, stems removed
- bell peppers: red, yellow or orange add bright colours to this dish
- sesame seeds: for garnish (optional)
How to Make Shrimp Stir Fry
- It’s best to prepare all the ingredients first before starting to cook, mise en place, as this stir fry takes only a few minutes to make. Here’s an overview. Complete instructions are in the recipe card below.
- Combine the lemon sauce ingredients and set aside.
- Add the tamari soy sauce and sherry to the shrimp and set aside to marinate.
- Mince the ginger and garlic and finely slice the green onions. Combine with 1 tsp oil.
- Slice the peppers and remove any stems from the snow peas.
- Measure 1/4 cup water and place it beside the stove.
- Heat oil in the pan, and begin by cooking the shrimp. Remove to a bowl and cover to keep warm.
- Add the snow peas to the pan, sauté quickly and add to the bowl with the shrimp.
- Add the peppers to the pan, sauté, push to the side of the skillet, then add the ginger-garlic-onion mixture.
- Transfer the shrimp and snow peas back into the skillet, add the lemon sauce and stir to combine.
- Garnish with sesame seeds and serve hot.
What type of pan is best for stir fry recipes?
This recipe works well in a 12-inch nonstick skillet or cast iron pan.
You do not have to use a wok to make stir fry. In fact, most modern Western stoves are not designed to use a round-bottomed wok. A heavy-bottomed skillet is my preference. I love my cast iron fry pans for stir fry, as I can heat them to a very high heat. If you have a newer nonstick skillet, it will be safe to use at high heat as well.
And if you need more convincing that you don’t need a wok to make stir fry, read this: 10 reasons to use a frying pan instead of a wok to make stir fry meals.
What to serve with Shrimp Stir Fry
I cooked some jasmine rice in my Instant Pot while I cooked the stir fry. You could also serve it over noodles if you’d like.
Looking for more 30-minute meal ideas?
- 10-Minute Chimichurri Shrimp Skewers
- Easy Cajun Shrimp Fried Rice
- Fresh Veggie and Grilled Shrimp Zoodle Bowl
Lemon Garlic Shrimp and Snow Pea Stir-Fry
- 12 inch non-stick skillet with a lid
For the Lemon Sauce
- 3 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 2 tbsp chicken broth low-sodium
- 1 tbsp gluten-free tamari sauce or soy sauce
- 2 tsp sugar or natural 0-calorie sweetener
For the Shrimp and Veggies
- 1 pound large prawns or shrimp 21- 25 shrimp
- 1 tbsp gluten-free tamari sauce or soy sauce
- 1 tbsp dry sherry
- 2 tbsp + 2 tsp vegetable oil
- 1 tbsp fresh ginger finely minced or grated
- 1 tbsp garlic finely minced or grated
- 2 green onions
- 6 oz. snow peas or sugar snap peas stems removed
- 1/4 cup water
- 1/2 medium red bell pepper cut into thin strips
- 1/2 medium yellow or orange bell pepper cut into thin strips
- salt and pepper
- 2 tsp sesame seeds for garnish
- Combine sauce ingredients in a measuring cup or small bowl and set aside.
- Toss the prawns (or shrimp) with the tamari and sherry in a small bowl. Let stand to marinate for 10 - 30 minutes.
- In another small bowl, combine 1 tsp oil, ginger, garlic and green onions.
- In a nonstick skillet, heat 2 tsp oil over high heat. When the oil is shimmering, add the shrimp and cook for about 1 minute without stirring. Then stir to flip them over and cook for an additional 30 seconds. Transfer to a bowl and cover with foil.
- Add 1 tablespoon oil to the skillet and return to high heat. Add the snow peas and cook, stirring for 2 minutes or until just beginning to develop brown spots. Add 1/4 cup water, cover with a lid and let cook for 1 to 2 minutes or until crisp tender. Remove them from the pan and add to the shrimp in the bowl.
- Add the remaining 2 teaspoons oil to the skillet. Return to high heat and add the peppers. Cook and stir for 1 - 2 minutes. Move the peppers to the edge of the skillet.
- Add the ginger mixture to the center of the skillet and cook for a minute. Combine with the peppers.
- Add the snow peas and shrimp back into the skillet with any juices in the bottom of the bowl. Add the sauce and cooking, tossing with the shrimp and vegetables until well combined and sauce has thickened slightly. Taste and adjust seasoning with salt and pepper if necessary. Sprinkle with sesame seeds, if desired. Serve hot.
This recipe was adapted from Stir-Fried Shrimp, Asparagus and Yellow Pepper with Lemon Sauce from America’s Test Kitchen.
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