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Skillet Night
Asian 3 min read

Ginger Soy Shrimp and Snap Peas

Ginger soy shrimp and snap peas sear juicy shrimp in a quick ginger-garlic glaze with crisp snap peas in about 20 minutes. Fast Asian weeknight skillet.

Shrimp and snap peas cook at the same sprint pace — which makes them perfect skillet partners. A quick ginger-soy glaze coats everything without a long marinade.

Rice on the side is optional but smart. Dinner is ready in about 20 minutes if your shrimp are already peeled.

Ingredients

Shrimp and sauce

  • 1 1/4 lb (567 g) large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Tbsp (15 ml) neutral oil (canola or avocado)
  • 12 oz (340 g) sugar snap peas, trimmed
  • 2 Tbsp (30 ml) water
  • 3 garlic cloves, minced
  • 1 Tbsp (8 g) grated fresh ginger
  • 3 Tbsp (45 ml) low-sodium soy sauce
  • 1 Tbsp (15 ml) honey or brown sugar
  • 1 Tbsp (15 ml) rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch mixed with 1 Tbsp (15 ml) water
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds, optional
  • Cooked rice or noodles, for serving

Method

  1. Pat shrimp dry; season with salt and pepper. Whisk soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry in a small bowl.
  2. Heat neutral oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer; cook 1–2 minutes per side until just opaque and pink. Transfer to a plate.
  3. Add snap peas and 2 Tbsp water; cover 2 minutes until bright green and crisp-tender. Uncover; push peas to the sides.
  4. Add garlic and ginger; cook 30 seconds. Return shrimp. Pour in the sauce; toss 30–60 seconds until glossy and slightly thickened.
  5. Off heat, scatter green onions and sesame seeds. Serve over rice or noodles.

Cook's note

Shrimp go from perfect to rubbery fast — pull them as soon as they curl and turn opaque. Keep the sauce measured before you start so nothing burns while you scramble for ingredients.

What to serve with it

Steamed jasmine rice, quick cucumber salad, or bagged slaw with rice vinegar. Chili crisp on the side if you like heat.

Make-ahead and leftovers

Peel shrimp and whisk sauce up to 8 hours ahead; refrigerate separately. Leftovers keep 2 days; reheat gently. Freezing cooked shrimp makes them rubbery — skip the freezer.

Troubleshooting

**Sauce watery?** Cornstarch needs a brief boil — give it 30 more seconds. **Snap peas dull?** They overcooked; next time steam only 90 seconds. **Shrimp tough?** Heat was too high for too long — cook in batches if your pan crowds.