Serves 4
10 min
Stir-Fried Shrimp and Celery
Recipe GLPR498da5b2b5ffa1
A quick and vibrant stir-fry featuring tender shrimp paired with crisp celery and snow peas, seasoned with garlic, ginger, and a touch of chili heat. Ready in minutes, this low-carb dish is perfect served over rice with fresh scallions.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons canola oil
1 pound peeled and deveined shrimp
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
1 tablespoon grated ginger
¼ teaspoon chili flakes
1 ½ cups sliced celery
1 cup snow peas
1 tablespoon rice vinegar
1 tablespoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Directions
Heat canola oil in a large skillet or wok over high heat until it shimmers and is very hot, about 1–2 minutes.
Pat the shrimp dry with paper towels. Sprinkle with salt and black pepper.
Once the oil is very hot, add the seasoned shrimp in a single layer and let them sear undisturbed for 1 minute. Stir and cook until opaque and cooked through (internal temperature 145°F), about 2–3 minutes total. Transfer to a plate.
Add minced garlic, grated ginger, and chili flakes to the same skillet. Stir constantly for about 30 seconds until fragrant.
Add the sliced celery and snow peas to the skillet. Stir-fry for 2–3 minutes, until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet. Drizzle with rice vinegar and soy sauce, and toss everything together for about 30 seconds until well combined and heated through.
Serve the stir-fry over cooked rice and garnish with sliced scallions.
