Lately, quick and easy dinner recipes have been my jam. And today’s 10-minute ginger shrimp snow pea stir fry is exactly that. I happened to be testing it last month and just shared a picture to my Instagram account and ran a poll to see if you guys would care for the recipe. To be honest, I thought I’d sit on it for a year and come spring, I’d bring this little number to the blog. I know, it’s September and usually, by now I’m already sharing heartier recipes that are more suitable for fall. But with the overwhelming response where 97% of you guys wanted to get this recipe, I thought, huh, maybe I’m not the only one in need of a 10-minute shrimp stir fry recipe.
I’ve shared quite a few stir fry recipes with you guys in the past. One that I keep going back to is my peanut tofu and sesame ginger tofu stir fry. They’re great for meatless Monday, and even my meat-loving husband approves, which makes me unbelievably happy. He’s come such a long way. The other day he said he liked veggie burgers, I all but fainted. Truth be told, I still can’t believe he said it. He actually SAID it. But today I want to share something that’s a little more power packed in the protein department but still lighter on the waistline. Shrimp is one of my favorite things to cook when I’m running short on time. Usually, I buy shrimp that have their peel on because I love using the peels to make homemade shrimp stock. But for days when it’s already 6:30 and I’m hoping to get dinner out by 7, I like to keep a bag of peeled and deveined shrimp as my go-to dinner option. Today’s shrimp snow pea stir fry recipe requires the bare minimum prep work and comes together in a flash. It’s dinners like these that make me the happiest.
What you need for the shrimp snow pea stir-fry:
shrimp snow peas knob of ginger shredded carrots
See what I mean? Other than the ginger everything else can be found already cleaned, prepped and ready to go. You want to peel and julienne the ginger finely so that you get a little bit in each bite. Also, I think I should clarify, this is a 10-minute shrimp snow pea stir fry if and when you use peeled/deveined shrimp, store-bought shredded carrots, and cleaned snow peas. If you decided to clean/devein the shrimp yourself, it will certainly take you longer. So time yourself accordingly. Tip: The snow peas in the recipe can easily be replaced with snap peas or even chopped baby bok choy. If I’m using baby bok choy, I like to give it a quick rinse and then chop it up into a few pieces. The idea is to use something that has a nice crunch. There are tons of green veggies that you can use if you’re not into snap or snow peas.
Shrimp snow pea stir fry sauce:
The sauce is extremely simple. All you have to do is combine everything in a measuring cup and then pour it all into the stir fry near the end. You’ll need:
low-so chicken broth sugar garlic powder toasted sesame oil ponzu sriracha cornstarch
What is ponzu?
Ponzu is a citrusy sauce that’s commonly used in Japanese cuisine. It’s similar to soy sauce but with hints of orange and lemon. If you can’t find or don’t have ponzu sauce, you can easily make a substitute at home. TIP: To make one tablespoon of ponzu sauce, you’ll use two teaspoons of low sodium soy sauce and one teaspoon of lemon juice. Our recipe calls for a total of two tablespoons of ponzu so you’ll double it. Four teaspoons of soy sauce and two teaspoons lemon juice.
How to serve Shrimp Snow Pea Stir Fry:
I keep it pretty simple and serve this with just some freshly cooked jasmine or brown rice. You can also serve this on its own without rice. Quinoa would also work well here. Ginger Shrimp Snow Pea Stir Fry also works well for a meal prep recipe. You can make this and pop it into meal prep containers and enjoy it for meals throughout the week. The recipe will surely hold up for 3-4 days. Hope you enjoy this lightning-fast weeknight dinner as much as we do!
If you don’t have ponzu sauce, you can replace it with 4 teaspoons low sodium soy sauce and 2 teaspoons lemon juice.
