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Kalyn's Kitchen

Stir-Fried Shrimp and Sugar Snap Peas

Stir-Fried Shrimp and Sugar Snap Peas is an ultra-easy stir-fry with a minimal amount of thickener to keep it low in carbs. And this tasty low-carb dinner can literally be on the table in minutes!

PIN Stir-Fried Shrimp and Sugar Snap Peas to try it later!

Stir-Fried Shrimp and Sugar Snap Peas finished dish in serving bowl

I think Stir-Fry Recipes are great any time of year, and shrimp stir fries are especially quick and easy for a treat if you keep shrimp in the freezer. This delicious Stir-Fried Shrimp and Sugar Snap Peas is an easy dinner idea that uses minced 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, check out The Basic Rules for Stir-Frying in my recipe for Pork and Broccoli Stir-Fry.

Do Stir-Fries Need to Have Thickener?

I’ve made a few stir-fry recipes without using anything to thicken the sauce, and also experimented with lower-carb Arrowroot Starch (affiliate link) to thicken. But through the years I’ve started to just prefer using a very small amount of cornstarch for best results. Cornstarch has a lot of thickening power, and although it has 7 carbs in one tablespoon, the amount per serving is very 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 and Sugar Snap Peas process shots collage

How to Make Stir-Fried Shrimp and Sugar Snap Peas:

(Scroll down for complete recipe with nutritional information.)

  1. Thaw shrimp overnight in the fridge. Drain shrimp well in a colander placed in the sink.
  2. Cut tips off sugar snap peas and cut larger ones on the diagonal.
  3. Peel and devein shrimp if needed and pull off the tails. 
  4. Mix chicken stock, rice vinegar, sweetener, soy sauce, cornstarch, and white pepper to make the sauce.
  5. Prepare grated ginger root and minced garlic, or use Minced Ginger (affiliate link) and Minced Garlic (affiliate link) from a jar like I did.
  6. When all ingredients are ready, heat empty wok or large frying pan for one minute. Then add oil and heat over high heat until it’s shimmering.
  7. Add the garlic cloves and slices of ginger and cook until you can barely start to smell the garlic. Remove garlic and ginger pieces and discard.
  8. Add sugar snap peas and cook about 3 minutes.
  9. Add minced garlic and minced ginger and and cook about 1 minute. (Forgot to take a photo of that, sorry!)
  10. Add shrimp and stir fry about 1 minute, until shrimp are barely starting to turn opaque.
  11. Add sauce mixture and cook 1-2 minutes more or until mixture thickens; be careful not to overcook the shrimp.
  12. Serve immediately.

Stir-Fried Shrimp and Sugar Snap Peas thumbnail image of finished dish in serving bowl

More Low-Carb Favorites 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 Green Beans and Shrimp Sheet Pan Meal

Stir-Fried Shrimp and Sugar Snap Peas finished dish in serving bowl

Stir-Fried Shrimp and Sugar Snap Peas

Yield 4 servings
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Stir-Fried Shrimp and Sugar Snap Peas is quick and easy for a week-night dinner and this can be on the table in no time when you're craving shrimp!

Ingredients

  • 1 lb. large frozen shrimp, thawed (see notes)
  • 3 cups sugar snap peas
  • 1/3 cup chicken stock
  • 1 T unsweetened rice vinegar
  • 1 tsp. Monkfruit Sweetener (see notes)
  • 2 T soy sauce (see notes)
  • 1 T cornstarch
  • pinch white pepper
  • 2 T peanut oil (see notes)
  • 2 tsp. minced ginger root
  • 2 T minced garlic
  • 4 whole garlic cloves, cut in half
  • 4 slices ginger root

Instructions

  1. Thaw shrimp overnight in the fridge.
  2. When you're ready to cook, drain shrimp well in a colander placed in the sink (or pat dry with paper towels if you're in a hurry.)
  3. Cut tips off sugar snap peas and cut larger ones on the diagonal.
  4. Peel and devein shrimp if needed and pull off the tails. (I buy frozen shrimp which are de-veined and peeled and have the tail off, but I cut off the tail tip which is often discolored.)
  5. Mix chicken stock, rice vinegar, Monkfruit Sweetener (affiliate link) or sweetener of your choice, soy sauce or Gluten-Free Soy Sauce (affiliate link), cornstarch, and white pepper and whisk together.
  6. Prepare grated ginger root and minced garlic before you start to cook, or use Minced Ginger (affiliate link) and Minced Garlic (affiliate link) from a jar.
  7. When all ingredients are ready, heat empty wok or large frying pan for one minute. Then add oil and heat over high heat until it's shimmering.
  8. Add the garlic cloves and slices of ginger and cook in the hot oil just until you can start to smell the garlic, less than one minute. (Don't cook too long or the garlic will taste bitter.)
  9. Remove garlic and ginger pieces and discard.
  10. Add sugar snap peas and cook about 3 minutes, stirring often.
  11. Add minced garlic and minced ginger and and cook about 1 minute, stirring several times.
  12. Add shrimp and stir fry about 1 minute, stirring constantly, until shrimp are barely starting to turn opaque.
  13. Add sauce mixture and cook 1-2 minutes more or until mixture thickens, stirring several times; be careful not to overcook the shrimp.
  14. Serve immediately.

Notes

I buy frozen large shrimp from Costco, 21-25 per pound size. Use peeled, tail off shrimp if you can, which will save time. I love Monkfruit Sweetener (affiliate link) but use any no-calorie sweetener you prefer. Use Gluten-Free Soy Sauce (affiliate link) if needed. I prefer Peanut Oil (affiliate link) for stir-fries, but if you don't have that use any neutral-flavored vegetable oil.

This recipe  adapted from a stir-fry found many years ago at All Recipes, and the recipe has been improved through the years!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 272Total Fat: 9.3gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 6.7gCholesterol: 240mgSodium: 1548mgCarbohydrates: 15gFiber: 3.6gSugar: 5.3gProtein: 31g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Find More Recipes Like This One:
Use Stir-Fry Recipes for 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.

Historical Notes for this Recipe:
This tasty stir-fry with shrimp was first posted in 2007! The recipe was (finally) updated with better photos and more complete instructions in September 2020.

Stir-Fried Shrimp and Sugar Snap Peas Pinterest image

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    31 Comments on “Stir-Fried Shrimp and Sugar Snap Peas”

  1. This was delicious – thank you. Also made the Pork and broccoli with noodles last night – YUM.

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

  3. 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.

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

  5. 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.

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

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

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

  9. I LOVE this recipe!

    Happy Holidays!

    Kirsten

  10. 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.