Photo of Stir-fried spicy ginger shrimp with sugar snaps by WW

Stir-fried spicy ginger shrimp with sugar snaps

SmartPoints® value per serving
Total Time
29 min
25 min
4 min
This stir-fry is better and healthier than Chinese take-out. Just a touch of cornstarch helps thicken the sauce.


Fat-free reduced sodium chicken broth

3 tbsp(s)

Miso paste

1 tbsp(s), red variety

Dry sherry

1 tbsp(s)

Sriracha chili sauce

1 tbsp(s)

Turbinado sugar

1 tsp(s)

Peanut oil

2 tbsp(s), or vegetable oil

Ginger root

1 tbsp(s), minced

Uncooked shrimp

1 pound(s), medium sized, peeled, deveined, patted dry

Uncooked sugar snap peas

3 cup(s), strings removed

Sweet red pepper(s)

1 cup(s), cut into slivers

Table salt

½ tsp(s)


¾ tsp(s)


  1. In a small bowl, combine broth, miso, dry sherry, sriracha and sugar.
  2. Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil; add ginger and stir-fry until fragrant, 10 seconds. Push ginger to sides of wok; carefully add shrimp and spread evenly in one layer. Cook undisturbed 1 minute, as shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper and sprinkle on salt; stir-fry until just combined, 30 seconds. Stir cornstarch into broth mixture and stir to combine; swirl into wok and stir-fry until shrimp are just cooked and vegetables are tender-crisp, 1-2 minutes.
  4. Serving size: 1 1/4 cups


The easiest way to devein shrimp is to use a shrimp deveiner. Once the shrimp is rinsed, pat dry with paper towels before stir-frying. Also, make sure the sugar snaps are dry to the touch. Excess water will turn your stir-fry into a braise. Garnish with sliced scallions if desired.