Go Back
–+ servings
Shrimp and Pepper Stir-Fry

Delicious Shrimp and Pepper Stir-Fry Ready in 30 Minutes

No ratings yet
This Shrimp and Pepper Stir-Fry is a quick, flavorful dish that satisfies your cravings in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 pound shrimp fresh or frozen, peeled and deveined
  • 2 tablespoons vegetable oil for frying
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium green bell pepper
  • 2-3 cloves garlic fresh, minced
  • 2 tablespoons soy sauce low-sodium preferred
  • 2 tablespoons oyster sauce or mushroom sauce for vegetarian
  • 1 tablespoon cornstarch optional thickener
  • 1 teaspoon sesame oil for flavor
  • salt & pepper to taste
  • 4 cups cooked rice or noodles for serving

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. Wash and slice your bell peppers into bite-sized strips and mince the garlic.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add shrimp in a single layer and stir-fry for about 3-4 minutes until pink and opaque. Remove shrimp from pan.
  4. In the same pan, add bell peppers and garlic, stir-frying for 3-5 minutes until peppers are slightly crisp and garlic is fragrant.
  5. Return shrimp to the pan, pour in soy sauce and oyster sauce, and drizzle with sesame oil. Optionally mix cornstarch with water and add to thicken.
  6. Stir-fry everything together for an additional minute and season with salt and pepper to taste.
  7. Serve immediately over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 450IUVitamin C: 120mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge, or freeze for up to 2 months. Reheat in a skillet with a splash of water to retain moisture.

Tried this recipe?

Let us know how it was!