Air Fryer Garlic Ginger Shrimp with Snap Peas is a quick, weeknight-friendly dinner that cooks hot and fast while keeping the shrimp juicy and the snap peas snappy. The garlic-ginger sauce lightly glazes everything without turning it soggy.
Why This Air Fryer Recipe Works
The air fryer’s high heat cooks shrimp in minutes, so they stay tender instead of rubbery. Snap peas also do well with short cook times, keeping their crisp bite.
A quick cornstarch-thickened sauce clings to the shrimp and peas, so you get big flavor without pooling liquid in the basket. Finishing with sesame oil and scallions adds aroma right at the end.
Ingredients You’ll Need
1 lb large shrimp, peeled and deveined (tail-on or off), patted very dry
8 oz snap peas, strings removed if needed, dried well
1 tbsp neutral oil (avocado, canola, or grapeseed)
2 tsp toasted sesame oil (divided)
2–3 cloves garlic, finely grated or minced
1 tbsp fresh ginger, finely grated
3 tbsp low-sodium soy sauce (or tamari)
1 tbsp rice vinegar
1–2 tbsp honey or brown sugar (to taste)
1 tsp cornstarch
2 tbsp water
1/4 tsp crushed red pepper flakes (optional)
2 sliced scallions
1–2 tsp sesame seeds (optional)
Salt and black pepper, as needed
If your shrimp are frozen, thaw completely and dry them thoroughly. Excess moisture is the main reason shrimp steam instead of sear.
How to Make Air Fryer Garlic Ginger Shrimp with Snap Peas in the Air Fryer
1) Preheat the air fryer and prep the sauce. In a small bowl, whisk soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. In a separate small cup, stir cornstarch with water until smooth, then whisk that slurry into the sauce.
2) Season and oil the shrimp and peas. In a large bowl, toss shrimp and snap peas with neutral oil, 1 tsp sesame oil, and a few grinds of black pepper. Add a pinch of salt only if your soy sauce is very low-sodium.
3) Air fry in a single layer. Arrange shrimp and snap peas in the basket in as even a layer as you can. Cook until shrimp are opaque and curled and peas are bright green with a few blistered spots, shaking once halfway.
4) Glaze quickly. Transfer the hot shrimp and snap peas to a clean bowl. Microwave the sauce 20–40 seconds (or simmer in a small saucepan) until glossy and slightly thickened, then toss with the shrimp and peas.
5) Finish and serve. Drizzle with the remaining 1 tsp sesame oil, then top with scallions and sesame seeds.
Air Fryer Time and Temperature
Preheat: 400°F for 3 minutes
Cook: 400°F for 6–8 minutes total
Shake/turn: at the 3–4 minute mark
Timing depends on shrimp size. Large shrimp usually land at 6–7 minutes; extra-large can take closer to 8 minutes. Pull them as soon as they’re opaque and springy.
Tips for the Best Results
Dry everything well. Pat shrimp dry and blot snap peas if they were rinsed. Less surface moisture means better browning.
Don’t sauce in the basket. Wet sauce can drip, smoke, and steam the food. Cook first, glaze after.
Keep it mostly single layer. If your basket is small, cook in two batches for more blistering on the peas.
Watch the last 2 minutes. Shrimp go from done to overdone fast.
Variations and Substitutions
Spicier: Add 1–2 tsp chili crisp to the sauce or bump up the red pepper flakes.
Citrus finish: Add a squeeze of lime right before serving for a brighter bite.
Swap the veg: Use trimmed green beans, broccoli florets, or asparagus (cook time may vary).
No honey: Use maple syrup or brown sugar; start with 1 tbsp and adjust.
Gluten-free: Use tamari or coconut aminos (coconut aminos are sweeter—reduce honey).
What to Serve With It
Serve over jasmine rice, brown rice, or cauliflower rice to soak up the garlicky ginger glaze. It’s also great with rice noodles or simple soba.
For a fuller spread, add a quick cucumber salad or steamed edamame on the side. Air Fryer Recipes
Storage and Reheating
Store leftovers in an airtight container for up to 2 days. Shrimp are best fresh, but a careful reheat still works.
Reheat in air fryer: 320°F for 2–4 minutes, just until warmed through. Add a teaspoon of water to the container before reheating if the glaze tightened up.
Reheat on stovetop: Medium-low heat in a skillet for 2–3 minutes, tossing often.
Can I cook shrimp and snap peas together in the air fryer?
Yes, as long as you keep the cook time short and shake halfway through. Shrimp and snap peas both do well at high heat for just a few minutes. If your basket is crowded, cook in batches for better browning.
Do I need to preheat the air fryer for shrimp?
Preheating helps the shrimp start searing right away, which improves texture and reduces the chance of steaming. Three minutes at 400°F is usually enough for most air fryers.
How do I keep shrimp from getting rubbery in the air fryer?
Don’t overcook them, and pull them as soon as they turn opaque and curl into a loose “C” shape. Also, pat the shrimp dry before cooking so they brown quickly instead of lingering in the heat.
Can I use frozen shrimp?
Yes, but thaw completely first for best results. Run under cold water, drain, then pat very dry with paper towels. Extra water will dilute the sauce and soften the snap peas.
Why are my snap peas not blistering?
Overcrowding and excess moisture are the usual culprits. Dry the peas, use a little oil, and spread them out. If needed, air fry the peas for 2 minutes alone before adding shrimp.
