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Garlic-Ginger Shrimp Stir-Fry with Snap Peas and Bell Pepper
A 39-minute Chinese-American dinner for 4 — 520 calories per serving.
per serving, estimated
Juicy shrimp tossed in a savory garlic-ginger sauce with crisp snap peas and sweet bell pepper, served over fluffy steamed jasmine rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Garlic-Ginger Shrimp Stir-Fry with Snap Peas and Bell Pepper
- 1½ pounds large shrimp, peeled and deveined (patted dry)
- 8 ounces snap peas (strings removed)
- 2 red bell peppers (thinly sliced)
- 5 cloves garlic (minced)
- 1½ tablespoons fresh ginger (peeled and finely grated)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1½ tablespoons cornstarch
- ¼ cup chicken stock
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil (such as vegetable or avocado oil)
- 3 scallions (thinly sliced, for garnish)
- 1 teaspoon toasted sesame seeds (for garnish) — optional
Steamed Jasmine Ricebase
- 1½ cups jasmine rice (rinsed until water runs clear)
- 2¼ cups water
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Garlic-Ginger Shrimp Stir-Fry with Snap Peas and Bell Pepper
- Pat the 1½ pounds of shrimp dry with paper towels, then toss with ½ tablespoon of the cornstarch and set aside. 4 min
- Mince the 5 garlic cloves and finely grate 1½ tablespoons of fresh ginger; remove strings from the 8 ounces of snap peas and thinly slice the 2 red bell peppers. 8 min
- Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, ¼ cup chicken stock, and ½ teaspoon crushed red pepper flakes into a smooth sauce. 3 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large wok or skillet over high heat until shimmering, then add the shrimp in a single layer and sear 1½ minutes per side until just pink; transfer to a plate. 4 min
- Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok over high heat, then stir-fry the bell pepper and snap peas for 3 minutes until just tender-crisp. 3 min
- Timing-sensitive step. Push the vegetables to the side, add the garlic and ginger to the center of the wok, and stir-fry for 30 seconds until fragrant.
- Timing-sensitive step. Pour the sauce into the wok and stir everything together; cook 1–2 minutes until the sauce thickens and coats the vegetables. 2 min
- Timing-sensitive step. Return the shrimp to the wok and toss to coat; cook 30 seconds just to heat through.
- Transfer to a serving platter and garnish with the sliced scallions and toasted sesame seeds (optional). 2 min
Steamed Jasmine Ricebase
- Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water until the water runs clear, then drain well. 3 min
- Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan; bring to a boil over high heat. 4 min
- Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
- Remove from heat and let the rice steam, covered, for 5 minutes; then fluff with a fork and serve. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.