Shrimp and Pepper Stir Fry: A Quick, Tasty Recipe!
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A quick and tasty shrimp stir fry with colorful bell peppers and a savory sauce.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Calorie
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
- In a small bowl, mix the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Return the shrimp to the skillet and pour the sauce mixture over the shrimp and vegetables. Stir well to combine.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
Notes
- For added heat, include sliced jalapeños or a dash of red pepper flakes.
- Substitute shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg