Shrimp and Pepper Stir-fry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before searing to ensure they get a golden-brown crust instead of steaming.
- 2Cut bell peppers into uniform strips so they cook evenly in the short stir-fry time.
- 3Have all ingredients prepped and within arm's reach—stir-frying moves fast and there's no time to chop mid-cook.
- 4Don't move the shrimp for the first full minute to get a good sear; let the wok do the work.
- 5Add garlic and ginger at the very end of the vegetable stir-fry so they stay fragrant and don't burn.
- 6This stir-fry is best eaten immediately; if you need to store leftovers, keep the rice separate so the peppers stay crisp.
- 7For a thicker sauce on the shrimp, toss the cornstarch slurry well just before pouring it into the hot wok.
Adapt it for your goals.
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 proteinHigh-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.
spicySpicy
Toss in 1-2 dried red chilies or a teaspoon of chili garlic sauce when you add the garlic and ginger for a heat that complements the sweet peppers.
gluten freeGluten-free
Swap soy sauce with tamari or coconut aminos and ensure the oyster sauce is a gluten-free brand. All other ingredients are naturally gluten-free.
Why this is on our healthy list.
Lean Protein from Shrimp
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and keeps you full without extra calories.
Rich in Vitamin C from Bell Peppers
Red and yellow bell peppers are excellent sources of vitamin C, which aids immune function and collagen production.
Supports Heart Health
Ginger and garlic have been linked to healthy circulation and blood pressure regulation, while sesame oil offers beneficial unsaturated fats.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight or under cold running water, then pat very dry before cooking to get a proper sear.
