Shrimp and Pepper Stir-fry

Name: Shrimp and Pepper Stir-fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g shrimp (large, peeled and deveined, tail off); 2 pcs bell pepper (medium, one red and one yellow, sliced into strips); 1 pcs onion (medium, sliced into half-moons); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp cornstarch; 2 tbsp water (for slurry); 2 tbsp vegetable oil; 1 pinch salt; 1 pinch black pepper; 2 pcs green onion (sliced, for garnish); 2 cup rice (uncooked, steamed for serving)

RATING

4.5/5(98)

TASTE SCORE

8/10

Juicy, plump shrimp seared quickly with crisp-tender bell peppers in a savory garlic-ginger sauce. This colorful stir-fry hits the table in under 20 minutes — perfect for busy weeknights when you want something fast, bright, and satisfying.

PREP

10m

COOK

SERVES

1 CUP

561 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the shrimp and vegetables.
1.Pat the shrimp very dry with paper towels and season with a pinch of salt and pepper.
2.Slice both bell peppers into thin strips.
3.Slice the onion into half-moons.
4.Mince the garlic and grate the ginger.
5.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water for the sauce.
TIPDry shrimp sear better — moisture creates steam and prevents browning.
prep
Steam the rice.
Rinse rice until water runs clear. Cook in a rice cooker or pot with 4 cups water until tender and fluffy. Keep warm until serving.
fry · ~3 min
Sear the shrimp.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer and sear 1 minute without moving.
3.Flip and cook 1 more minute until pink and opaque.
4.Transfer shrimp to a plate and set aside.
TIPWork in batches if needed — overcrowding steams the shrimp instead of searing.
fry · ~4 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon oil to the wok.
2.Add onions and stir-fry 1 minute until just starting to soften.
3.Add bell peppers and stir-fry 2 minutes until crisp-tender.
4.Add garlic and ginger, stir-fry 30 seconds until fragrant.
TIPKeep the peppers crisp-tender — they should still have a slight crunch.
fry · ~1 min
Combine and finish.
1.Return shrimp to the wok with the vegetables.
2.Pour in the sauce mixture and toss everything together.
3.Stir-fry 1 minute until the sauce thickens and coats everything evenly.
TIPThe sauce will thicken quickly once it hits the hot wok — keep tossing.
garnish
Garnish with sliced green onions and serve immediately over steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp completely dry before searing to ensure they get a golden-brown crust instead of steaming.
2
Cut bell peppers into uniform strips so they cook evenly in the short stir-fry time.
3
Have all ingredients prepped and within arm's reach—stir-frying moves fast and there's no time to chop mid-cook.
4
Don't move the shrimp for the first full minute to get a good sear; let the wok do the work.
5
Add garlic and ginger at the very end of the vegetable stir-fry so they stay fragrant and don't burn.
6
This stir-fry is best eaten immediately; if you need to store leftovers, keep the rice separate so the peppers stay crisp.
7
For a thicker sauce on the shrimp, toss the cornstarch slurry well just before pouring it into the hot wok.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce vegetable oil to 1 tablespoon total and use a non-stick pan. The shrimp will still brown nicely and the vegetables will steam-sauté in their own moisture.

high protein

High-protein

Add 200g of sliced chicken breast or firm tofu cubes along with the shrimp. Sear the chicken/tofu first (2 minutes per side) before cooking the shrimp, following the same prep steps.

spicy