Shrimp and Bell Pepper Stir-Fry – Easy, Colorful & Delicious

Description

Shrimp and Bell Pepper Stir-Fry is a colorful, flavorful meal featuring juicy shrimp, crisp bell peppers, and a glossy garlic-ginger sauce. The shrimp cook quickly, while the peppers add a gentle sweetness and a satisfying bite. A simple combination of soy sauce, honey, rice vinegar, and sesame oil brings everything together without overpowering the fresh ingredients.

This recipe is ideal for busy evenings because you can prepare the vegetables and sauce while the shrimp thaw. Once everything is ready, cooking takes just a few minutes. Serve it over steamed rice, noodles, or cauliflower rice, and spoon the extra sauce over the top.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Shrimp and Vegetables

• 1½ pounds large raw shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons neutral cooking oil, divided
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For the Stir-Fry Sauce

• ¼ cup reduced-sodium soy sauce
• ¼ cup water
• 1 tablespoon honey
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

For Serving

• Cooked rice, noodles, or cauliflower rice
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds, optional

Step-by-Step Instructions

1. Prepare the Shrimp

If using frozen shrimp, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water. Drain and pat thoroughly dry with paper towels. Season with the black pepper. Drying the shrimp helps them sear instead of releasing excess water into the pan.

2. Mix the Sauce

In a small bowl, whisk together the reduced-sodium soy sauce, water, honey, rice vinegar, toasted sesame oil, and cornstarch. Keep the sauce nearby so you can add it quickly during cooking. Stir again just before pouring because cornstarch settles at the bottom.

3. Sear the Shrimp

Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer, working in batches if needed. Cook for approximately 1–2 minutes per side, depending on their size, until just opaque. Transfer to a clean plate.

4. Stir-Fry the Vegetables

Add the remaining tablespoon of oil to the same skillet. Add the onion and bell peppers, then stir-fry for 3–4 minutes. Stir frequently until the vegetables are slightly softened but still crisp. Avoid overcrowding the skillet, which can make the vegetables steam.

5. Add Garlic and Ginger

Stir in the minced garlic, grated ginger, and optional red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant. Keep the garlic moving so it does not burn.

6. Thicken the Sauce

Whisk the prepared sauce once more and pour it into the skillet. Bring to a gentle bubble, stirring for 1–2 minutes, until the sauce thickens and coats the vegetables.

7. Combine and Serve

Return the shrimp and any collected juices to the skillet. Toss gently for 30–60 seconds, just until warmed through and coated in sauce. The finished shrimp should be opaque throughout. Sprinkle with green onions and optional sesame seeds, then serve immediately with your preferred side.

Tips and Notes

• Prepare everything first: Stir-frying moves quickly, so slice the vegetables and mix the sauce before heating the pan.
• Keep the vegetables evenly sliced: Similar-sized pieces cook more consistently.
• Avoid overcooking: Shrimp can become firm and rubbery if left in the skillet too long.
• Adjust the sauce: Add a small splash of water if it becomes too thick. For extra heat, add more chili flakes at the table.
• Try other vegetables: Replace some peppers with thinly sliced zucchini, snap peas, or broccoli cut into small florets. Firmer vegetables may need additional cooking time.
• For a gluten-free version: Use gluten-free tamari in place of soy sauce and check the labels on all packaged ingredients.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before cooking. Adding frozen shrimp directly to the skillet releases water and can thin the sauce.

Can I use precooked shrimp?

Yes, although raw shrimp give you more control over the texture. Skip the searing step and add thawed, precooked shrimp after the sauce thickens. Toss briefly until heated through.

What can I use instead of honey?

Maple syrup works well in the same quantity. You can also use brown sugar, making sure it dissolves fully into the sauce.

Can I prepare this recipe ahead?

You can slice the vegetables and mix the sauce ahead of time, storing them separately in the refrigerator. For the best texture, cook the shrimp and assemble the stir-fry shortly before serving.

Servings and Nutrition

Servings: 4
Serving Size: Approximately one-quarter of the stir-fry, without rice or noodles.

Estimated nutrition per serving:
Calories: 285 kcal
Protein: 36 g
Carbohydrates: 17 g
Fat: 9 g
Fiber: 2 g
Sugar: 9 g

Nutrition values are approximate and vary with ingredient brands, shrimp size, and serving portions. Optional garnishes and serving sides are not included.