Start by gathering your equipment and ingredients. Pat the shrimp dry thoroughly using paper towels—this ensures a crisp sear. Set a large wok or skillet over high heat and wait until it’s shimmering hot, about 200°C/392°F.
Add a tablespoon of neutral oil to the hot wok, swirling to coat the surface. Carefully place the shrimp in a single layer, listening for a sizzling sound. Let them cook undisturbed for 1-2 minutes until the edges turn pink and start to curl, then flip and cook another 1-2 minutes until fully pink and opaque. Remove the shrimp and set aside.
In the same wok, add a little more oil if needed. Toss in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant—your kitchen should fill with a bright, spicy aroma. Stir constantly to prevent burning.
Add the sliced bell peppers and snap peas to the wok. Stir-fry for 2-3 minutes until the vegetables are bright in color and crisp-tender. You should hear a gentle sizzle and see the vegetables start to soften slightly but still retain their crunch.
Return the cooked shrimp to the wok. Pour in the soy sauce, rice vinegar, and honey. Toss everything together quickly, stirring for another 1-2 minutes until the sauce thickens slightly and coats all ingredients with a shiny, glossy glaze.
Check the dish for flavor and doneness. The shrimp should be firm and opaque, and the sauce should be beautifully glossy. If the sauce is too thick, splash in a little water and stir to loosen. Taste and adjust seasoning if needed.
Serve the stir fry immediately on warm plates. Garnish with sliced scallions and a squeeze of lemon or lime juice to brighten the flavors. Enjoy the vibrant colors, crispy textures, and well-balanced sauce in every bite!
