Lemon Garlic Shrimp and Snow Pea Stir Fry

This Lemon Garlic Shrimp and Snow Pea Stir Fry is a light, fresh-tasting stir fry with hints of lemon and ginger. It's a healthy gluten-free meal that you can make in 30 minutes or so!

I make this easy Japanese Chicken Stir Fry with Broccoli and teriyaki sauce often, but sometimes I like to choose something light and lemony. Shrimp or prawns work beautifully with these flavours.

For the lemon sauce:  one lemon, chicken broth, soy sauce and a sweetener

For the shrimp and veggies:

• large shrimp or prawns:  peeled and deveined. You can remove the tails or leave them on. They do add flavour to the dish, but you may not like having to remove them when you eat.
• You'll marinate these in soy sauce:  for that umami flavour! Keep it gluten-free by using tamari, or use coconut aminos for a paleo diet.
• You'll also add a little dry sherry to the marinade: just a tablespoon adds a little sweetness and balances the saltiness of the tamari. No sherry? No worries. See my list of possible substitutions below.
• high-heat vegetable oil: I use avocado oil when cooking over high heat. Extra-virgin olive oil is not the best oil to use in this recipe. For more information and a list of high-heat cooking oils, see this article:  The Best Oils for Cooking and Which to Avoid.
• aromatics:  garlic cloves, fresh ginger and green onions (scallions)
• snow peas: or stringless sugar snap peas
• bell peppers: red, yellow or orange add bright colours to this dish
• sesame seeds: for garnish (optional)

It's best to prepare all the ingredients first before starting to cook. Have everything measured, mixed and cut, as this stir fry takes only a few minutes to make.

Here's an overview of what you'll do to make this easy shrimp stir fry. Complete instructions are in the recipe card below.

1. Combine the lemon sauce ingredients and set aside.
2. Add the tamari soy sauce and sherry to the shrimp and set aside to marinate.
3. Mince the fresh ginger and garlic and finely slice the green onions. Combine with 1 teaspoon oil.
4. Slice the peppers and remove any stems or strings from the pea pods.
5. Measure ¼ cup water and place it beside the stove.
6. Heat oil in the pan, and begin by cooking the shrimp. Remove to a bowl and cover to keep warm.
7. Add the snow peas to the pan, sauté quickly and add to the bowl with the shrimp. It's better to undercook them and remove them while they still have an appetizing bright green colour
8. Add the peppers to the pan, sauté, push to the side of the skillet, then add the ginger-garlic-onion mixture.
9. Transfer the shrimp and sugar snap or snow peas back into the skillet, add the lemon sauce and stir to combine.
10. Garnish with sesame seeds and serve hot.

As mentioned above, stir-fry recipes are quick to cook. It's best to have all your ingredients prepared and ready beside the stove.

Shrimp or prawns are best when they're cooked for a very short time over high heat. You'll know they're done when they lose their translucence and curl into a C-shape. They're safe to eat when they’ve turned completely opaque with a pink colour and bright-red tails.

You can either remove the tails before cooking or leave them on. The tails add extra flavour, but some people don't like to have to remove them with their fingers while they're eating. Your choice!

Sugar snap peas or snow peas are best when cooked quickly for no more than 3-5 minutes. After that, their bright green colour turns to a more olive green and while they're still delicious, they're not as appealing to the eye.