Stir-Fried Spicy Ginger Shrimp with Sugar Snaps

Stir-Fried Spicy Ginger Shrimp with Sugar Snaps

Total Time
30 min
25 min
5 min
Next time you’re hankering for Chinese takeout, consider making this stir-fry instead—it’ll be on your table just as quickly. Here, a classic combo of shrimp and veggies gains tasty nuance from ingredients like red miso, which brings earthy depth, and zippy sriracha. And there’s a reason the cooking starts with fresh ginger—its peppery bite is key in this dish. Serve over steamed cauliflower rice or broccoli rice.


Reduced sodium chicken broth

3 Tbsp

Sherry wine (dry)

1 Tbsp

Miso paste

1 Tbsp, red variety

Sriracha chili sauce

1 Tbsp


1 tsp

Peanut oil

2 Tbsp, or vegetable oil

Fresh ginger

1 Tbsp, peeled, finely chopped

Uncooked shrimp

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

Sugar snap peas

3 cup(s), whole, (about 8 oz), strings removed

Red bell pepper

1 cup(s), thinly sliced

Table salt

½ tsp


¾ tsp


  1. In a small bowl, combine the stock, sherry, miso, sriracha, and sugar.
  2. Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high. Add the oil and swirl to coat the pan. Add the ginger and cook until fragrant, about 10 seconds, stirring constantly. Push the ginger to the sides of the pan. Carefully add the shrimp and spread into an even layer. Cook, undisturbed, for 1 minute so the shrimp begin to sear. Stir and cook until the shrimp are lightly browned but not cooked through, about 30 seconds more.
  3. Add the snap peas, bell pepper, and salt and cook, tossing and stirring, until just combined, about 30 seconds. Stir the cornstarch into the stock mixture and drizzle over the shrimp. Cook until the vegetables are tender-crisp, about 2 minutes, stirring constantly.
  4. Serving size: 1¼ cups