20 minutes is all that stands between you and this delicious, easy and healthy shrimp stir fry with sugar snap peas.
Ingredients
Full recipe + ingredients can be found in the recipe card below.
- Shrimp / Prawns. Peeled and deveined.
- Sugar snap peas.
- Garlic.
- Soy sauce.
- Brown sugar.
- Fish sauce.
- Lime juice / Rice vinegar.
- Spring onion / Green onion.
- Red chillies.
How to make shrimp stir fry
- Prepare and cook the shrimp: Peel and devein the shrimp (or buy already peeled shrimp). Season with salt and fry in a large pan set over high heat until just cooked, 1 minute per side should be perfect. Remove and set aside. In the same pan, add the garlic and sugar snap peas and cook until the garlic is fragrant. Remove from the pan.
- Make the sauce and combine: Add the soy sauce, fish sauce, sugar and lime juice or vinegar and cook for a few minutes until the sauce has reduced slightly. Add the shrimp and sugar snap peas back into the pan and stir to coat in the sauce. Allow to reheat then serve as is or with rice/noodles.
Can I use frozen shrimp?
Yes you can, just be sure to thaw completely and pat dry with paper towels to absorb any excess liquid. The shrimp will brown better if they are dry before cooking.
What else can I add to this stir fry?
Any vegetables you like can be added. I like using:
- Green beans.
- Asparagus.
- Broccoli.
- Peppers.
- Bok Choy.
- Mange Tout / Snow peas.
Shrimp recipes
20-minute shrimp stir fry
20 minutes is all that stands between you and this delicious, easy and healthy shrimp stir fry with sugar snap peas.
Print
Pin
Rate
Servings: 4
Calories: 172kcal
Ingredients
- 750 g (1½lbs) shrimp peeled and deveined
- 3 garlic cloves thinly sliced
- 2 cups sugar snap peas sliced
- 2 tbsp soy sauce / tamari / coconut aminos
- 1 tsp fish sauce
- 2 tsp brown sugar
- 2 tsp lime juice / rice vinegar
- 1 red chilli sliced
- spring onion to serve
Instructions
- Season the shrimp with salt and fry in a large pan set over high heat until just cooked, 1 minute per side should be perfect.
- Remove and set aside. In the same pan, add the garlic and sugar snap peas and cook until the garlic is fragrant. Remove from the pan.
- Add the soy sauce, fish sauce, sugar and lime juice or vinegar and cook for a few minutes until the sauce has reduced slightly.
- Add the shrimp and sugar snap peas back into the pan and stir to coat in the sauce. Allow to reheat then serve as is or with rice/noodles.
Nutrition
Calories: 172kcal | Carbohydrates: 9g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 236mg | Sodium: 1449mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 977IU | Vitamin C: 46mg | Calcium: 126mg | Iron: 2mg
Not a comment but a (possibly silly) question: Why would you not remove the tails from the shrimp while peeling and deviening the shrimp? This would make the dining experience so much more polite.
I just like the look of them but you can absolutely remove them.