Follow these step-by-step instructions to create a mouthwatering Sweet Chili Shrimp and Snap Peas dish that’s bursting with flavor and texture. Proper preparation and timing are key to a successful stir-fry.

1. Prepare the Shrimp:
   • If your shrimp are frozen, thaw them completely. The best way is to transfer them to the refrigerator overnight. For a quicker thaw, place them in a colander under cold running water for 5-10 minutes.
   • Once thawed (or if using fresh), ensure the shrimp are peeled and deveined. You can leave the tails on for a more attractive presentation or remove them for easier eating – it’s a matter of personal preference.
   • Rinse the shrimp under cold water and then pat them thoroughly dry with paper towels. This step is crucial! Excess moisture will prevent the shrimp from searing properly and can result in them steaming instead, leading to a rubbery texture.
   • In a medium bowl, toss the dried shrimp with 1/2 tablespoon of the cornstarch until lightly and evenly coated. The cornstarch creates a very thin barrier that helps the shrimp achieve a beautiful golden color and a slightly crisp exterior, and it also protects them from overcooking too quickly. Set aside.
2. Prepare Aromatics and Vegetables:
   • Mince the garlic cloves. Aim for a fine mince so the garlic disperses its flavor well throughout the dish without large, overpowering pieces.
   • Peel the fresh ginger using the edge of a spoon or a vegetable peeler. Finely grate it using a microplane zester or the small holes of a box grater. Alternatively, you can mince it very finely.
   • Wash the snap peas. Trim off the tough stem ends and remove the string that runs along the seam if it’s particularly fibrous. Most modern snap peas don’t require extensive stringing. Leave them whole.
   • If using, thinly slice the green onions for garnish and set aside.
3. Mix the Sweet Chili Sauce:
   • In a small bowl, whisk together the sweet chili sauce, low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, and the remaining 1/2 tablespoon of cornstarch. If you’re adding red pepper flakes for extra heat, stir them in now.
   • Whisk until the cornstarch is fully dissolved and the sauce is smooth. This ensures the sauce will thicken evenly without lumps when added to the hot pan. Set the sauce mixture aside. Having it ready is key to a quick stir-fry process.
4. Cook the Shrimp:
   • Place a large skillet, wok, or heavy-bottomed frying pan over medium-high heat. Allow the pan to get hot before adding the oil. A properly heated pan is essential for a good sear.
   • Add the olive oil (or avocado oil) to the hot pan. It should shimmer slightly when hot enough.
   • Carefully add the cornstarch-coated shrimp to the hot pan in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the shrimp to steam. Cook in batches if necessary.
   • Cook the shrimp for 1-2 minutes per side, or until they turn pink and opaque and are just cooked through. They should be lightly golden in spots. Be careful not to overcook shrimp, as they can become tough and rubbery very quickly.
   • Once cooked, immediately remove the shrimp from the pan and transfer them to a clean plate. Set aside. The shrimp will be added back to the dish later.
5. Stir-fry Aromatics and Snap Peas:
   • To the same skillet (there should still be some residual oil; add a tiny bit more if the pan looks too dry), add the minced garlic and grated ginger.
   • Stir-fry for about 30 seconds to 1 minute, until fragrant. Be very careful not to burn the garlic, as it can become bitter. Adjust the heat to medium if necessary.
   • Add the trimmed snap peas to the skillet. Stir-fry for 2-3 minutes. You want the snap peas to become tender-crisp – they should turn a vibrant bright green and be slightly tender but still retain a satisfying crunch. Overcooking will make them mushy and dull their color.
6. Combine and Finish the Dish:
   • Return the cooked shrimp to the skillet with the snap peas.
   • Give the prepared sweet chili sauce mixture a quick whisk again (as the cornstarch may have settled) and pour it over the shrimp and snap peas.
   • Stir and toss everything together gently to ensure the shrimp and snap peas are evenly coated with the sauce.
   • Continue to cook, stirring constantly, for another 1-2 minutes, or until the sauce has thickened to a glossy glaze and everything is heated through. The heat will activate the cornstarch in the sauce, causing it to thicken.
7. Serve:
   • Once the sauce has thickened and everything is hot, remove the skillet from the heat immediately.
   • Serve the Sweet Chili Shrimp and Snap Peas hot. Garnish with sliced green onions, toasted sesame seeds, and/or fresh cilantro leaves, if desired.
   • This dish is excellent served over fluffy jasmine rice, nutty brown rice, quinoa, or your favorite Asian-style noodles to soak up every last bit of that delicious sauce.