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
At less than 30 minutes from fridge-to-table, this stir-fry is tastier, healthier and faster than Chinese take-out. Ask your fishmonger for deveined shrimp. If that is not available, the easiest way to devein shrimp is to use a shrimp deveining tool, available in the supermarket near the seafood. Excess water will turn your stir-fry into a braise so make sure to pat your shrimp and peas dry before adding to the pan. Skip the rice and add a crunchy green salad with a low-calorie ginger dressing and some shredded carrots and sliced green onions to finish this meal.


Reduced-sodium chicken broth

3 Tbsp

Miso paste

1 Tbsp, red variety

Dry sherry

1 Tbsp

Sriracha chili sauce

1 Tbsp


1 tsp

Peanut oil

2 Tbsp, or vegetable oil

Ginger root

1 Tbsp, minced

Uncooked shrimp

1 pound(s), medium size, 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


¾ tsp


  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