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Kalyn's Kitchen

Stir-Fried Shrimp with Sugar Snap Peas and Ginger

Stir-Fried Shrimp with Sugar Snap Peas and Ginger is an ultra-easy stir-fry with a minimal amount of thickener to keep it low in carbs, and this can be on the table in a flash. Use Stir-Fry Recipes for more recipes like this one.

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This delicious Stir-Fried Shrimp with Sugar Snap Peas and Ginger is a super-easy stir fry that uses grated ginger root and minced garlic to add so much flavor to shrimp and sugar snap peas. And if you buy those big bags of sugar snap peas at Costco and have a hard time using them up, this recipe can help with that!

If you’re not that experienced at stir-fry cooking, there are some tips that can help. Check out The Basic Rules for Stir-Frying in my recipe for Pork and Broccoli Stir-Fry.

Before we get to the recipe, let’s talk about the small amount of cornstarch that’s used to thicken this stir-fry, just in case any low-carb dieters are suspicious about that. Cornstarch has a lot of thickening power, and although it has 7 carbs in one tablespoon, the amount per serving is often low. In this recipe with one tablespoon of cornstarch and four servings, that’s less than 2 carbs per serving for the cornstarch. And the other ingredients here are all good choices for a low-carb diet, so enjoy!

Stir-Fried Shrimp with Sugar Snap Peas and Ginger

More Low-Carb Recipes with Shrimp:

Low-Carb Shrimp Salad Cabbage Cups
Easy Low-Carb Shrimp Ceviche
Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal
Easy Low-Carb Garlic and Lemon Shrimp
Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal

Stir-Fried Shrimp with Sugar Snap Peas and Ginger

Stir-Fried Shrimp with Sugar Snap Peas and Ginger is quick and easy for a week-night dinner when you’re craving shrimp!

Ingredients:

  • 1 lb. large frozen shrimp, thawed (Use peeled, tail off shrimp if you can, which will save time.)
  • 2 cups sugar snap peas, ends trimmed and cut on diagonal if large
  • 1/3 cup chicken stock
  • 1 T rice vinegar
  • 1/2 tsp. sweetener of your choice (see notes)
  • 1 T soy sauce
  • 1 T cornstarch
  • pinch white pepper
  • 1-2 T vegetable oil or peanut oil (depending on your pan; non-stick pans will need less oil)
  • 2 tsp. grated fresh ginger root (see notes)
  • 2 T finely minced garlic (Garlic puree from a jar will definitely work, but minced fresh garlic is more flavorful)
  • 2 whole garlic cloves, cut in half and 2 slices ginger *for seasoning the oil*

Directions:

  1. Thaw shrimp overnight in the fridge.
  2. When you’re preparing to cook, drain shrimp well in a colander placed in the shrimp and pat dry with paper towels.
  3. Peel and devein shrimp if needed and pull off the tails. (I buy frozen shrimp from Costco which are de-veined and peeled and have the tail off, but I cut off the tail end which is often discolored.)
  4. Cut tips off sugar snap peas and cut larger ones on the diagonal.
  5. Mix chicken stock, rice vinegar, sweetener, soy sauce, cornstarch, and white pepper and whisk together.
  6. Prepare grated ginger root and minced garlic before you start to cook.
  7. When all ingredients are ready, heat oil over high heat in wok or large frying pan.
  8. Add the garlic cloves and slices of finger and cook in the hot oil just until you can start to smell the garlic. (Don’t cook too long or the garlic will taste bitter. Remove garlic and ginger pieces and discard.
  9. Add shrimp and stir fry 1-2 minutes (larger shrimp take longer), until shrimp are barely starting to turn opaque.
  10. Add garlic, ginger and sugar snap peas and cook about 2 minutes.
  11. Add sauce mixture and cook until mixture thickens, not more than 1-2 minutes more; be careful not to overcook the shrimp.
  12. Serve immediately.

Notes:

Use a microplane grater (affiliate link) for the ginger root if you have one.

This recipe  adapted slightly from AllRecipes.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stir-Fried Shrimp with Sugar Snap Peas and Ginger has a very minimal amount of thickener, so this is a great dish for low-carb and low-glycemic diet plans. The use of cornstarch probably makes this phase two for the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    29 Comments on “Stir-Fried Shrimp with Sugar Snap Peas and Ginger”

  1. Nannette, I would just make it without thickening the sauce; I'm betting it would still be good.

    And truthfully I would not worry about that very small amount of cornstarch if you decided to use it; the amount per serving would be minimal.

  2. Is there a way to make this phase 1friendly? Does anyone know what I can use instead of corn starch or arrowroot starch?

  3. Judy, both of those ideas sound great to me. So glad you enjoyed it!

  4. Just made this and it was super great. Husband loved! I'm not a very courageous cook and rarely deviate from the recipe but I was wondering if a little crushed red pepper could be added for zing. What do you think about throwing in some sliced scallions when sauteing the snowpeas? I won't try without your input…I wouldn't want to ruin this terrific recipe. Thank you.

  5. Matt & Robin, thanks! I really appreciate you taking the time to let me know you liked it.

  6. Made this tonight…it was so good!!!!! Delicious!!!! I love your recipes. I am a huge fan of your blog. Thank you 🙂

  7. I made this recipe a couple of nights ago. OMG – it is the absolute BOMB – Super Deelish. My son loved it as well!

  8. I LOVE this recipe!

    Happy Holidays!

    Kirsten

  9. Gracie, one of the reason I chose the South Beach Diet was because you don’t have to count carbs, so if you want to know the carb counts you will have to figure them out yourself. I think quite a few of my recipes use mainly ingredients that are low in carbs (even though South Beach isn’t really a “low carb” diet) so it shouldn’t be that hard.