This Quick and Easy Shrimp and Pepper Stir-Fry combines tender shrimp, crisp-tender bell peppers, and onions with a savory garlic-ginger sauce. The vegetables keep their fresh bite while the sauce lightly coats everything with a balance of soy, sesame, and gentle sweetness.
Because shrimp cook in just a few minutes, the key is having the vegetables and sauce ready before the pan gets hot. A large skillet or wok gives the ingredients enough room to sear rather than steam, making this a practical weeknight dinner that comes together in about 25 minutes. The measurements, timing, and storage guidance below follow the supplied editorial standards.
Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Servings: 4
- Difficulty: Easy
Tools for This Recipe
- 12-inch (30 cm) skillet or wok
- Small mixing bowl
- Whisk or fork
- Cutting board and chef's knife
- Tongs or heatproof spatula
- Instant-read thermometer
Ingredient Notes
For the Stir-Fry
- â– 1 pound (450 g) large raw shrimp, peeled and deveined, tails removed and patted dry
- â– 1 tablespoon (15 ml) neutral cooking oil, divided
- ■1 large red bell pepper (about 170 g), cored and sliced into ¼-inch strips
- ■1 large yellow bell pepper (about 170 g), cored and sliced into ¼-inch strips
- â– 1 small yellow onion (about 150 g), thinly sliced
- â– 3 cloves garlic (about 9 g), finely minced
- â– 2 teaspoons (about 4 g) fresh ginger, finely grated
- â– 2 green onions (about 30 g), thinly sliced, divided
For the Stir-Fry Sauce
- ■¼ cup (60 ml) reduced-sodium soy sauce
- â– 2 tablespoons (30 ml) water
- â– 1 tablespoon (15 ml) rice vinegar
- â– 1 tablespoon (15 ml) honey
- â– 1 teaspoon (5 ml) toasted sesame oil
- â– 2 teaspoons (6 g) cornstarch
- â– Optional for Serving
- â– 1 teaspoon (3 g) sesame seeds, optional
- ■¼ teaspoon crushed red pepper flakes (about 0.5 g), optional
- Shrimp: Large shrimp are substantial enough to sear quickly without becoming overcooked before the vegetables are finished. Medium shrimp can be substituted, but they will cook faster, so watch them closely.
- Bell peppers: Red and yellow peppers add sweetness, color, and a crisp texture. Orange or green bell peppers work in the same quantity; green peppers will give the dish a slightly sharper, less sweet flavor.
- Reduced-sodium soy sauce: This provides most of the sauce's savory flavor. Regular soy sauce can be used, but the finished stir-fry will be noticeably saltier. If using it, replacing 1 tablespoon of the soy sauce with 1 tablespoon of additional water can help balance the seasoning.
- Rice vinegar: Its mild acidity balances the honey and sesame oil. Unseasoned rice vinegar is preferable because seasoned versions contain added sugar and salt. Apple cider vinegar can work in the same quantity but contributes a fruitier, sharper flavor.
- Cornstarch: Cornstarch thickens the sauce quickly when it reaches a simmer. Arrowroot starch can be used in the same quantity, although the sauce may have a slightly different gloss and consistency.
Step-by-Step Method
- Prepare the shrimp and vegetables. Pat the shrimp thoroughly dry with paper towels. Slice the bell peppers and onion, mince the garlic, grate the ginger, and slice the green onions. Keep everything near the stove because the cooking process moves quickly.
- Mix the sauce. In a small bowl, whisk together the soy sauce, water, rice vinegar, honey, sesame oil, and cornstarch until completely smooth. Stir again immediately before adding it to the skillet because the cornstarch will settle as it stands.
- Heat the pan. Place a 12-inch (30 cm) skillet or wok over medium-high to high heat. Once hot, add 1½ teaspoons (7.5 ml) of the neutral oil and swirl to coat the cooking surface.
- Cook the shrimp. Add the shrimp in a single layer. Cook for about 1 to 2 minutes on the first side, turn, and cook for another 1 to 2 minutes. The shrimp should be opaque and reach 145°F (63°C) internally. Transfer them immediately to a clean plate.
- Stir-fry the vegetables. Add the remaining 1½ teaspoons (7.5 ml) oil to the hot skillet. Add the red pepper, yellow pepper, and onion. Stir-fry for 3 to 4 minutes, keeping the vegetables moving frequently. They should develop a few browned edges while remaining crisp-tender.
- Add the aromatics. Add the garlic, ginger, and the white and light green portions of the sliced green onions. Stir-fry for about 30 seconds, just until fragrant. If the garlic begins browning rapidly, reduce the heat slightly.
- Thicken the sauce. Whisk the prepared sauce once more and pour it into the skillet. Toss continuously for 30 to 60 seconds. It should begin bubbling and change from thin and cloudy to glossy and thick enough to coat the vegetables.
- Return the shrimp. Add the cooked shrimp and any accumulated juices back to the skillet. Toss for about 30 seconds, just until the shrimp are coated and heated through. If the sauce becomes thicker than desired, stir in 1 tablespoon (15 ml) water.
- Finish and serve. Remove the skillet from the heat. Scatter the reserved dark green onion slices over the stir-fry. Add sesame seeds and crushed red pepper flakes, if using, and serve immediately.
What Makes This Recipe Work
- High heat keeps the vegetables crisp-tender. Cooking the peppers and onion quickly develops light browning without making them soft or watery.
- Shrimp are cooked separately first. Removing them from the pan before finishing the vegetables reduces the risk of tough, overcooked shrimp.
- Cornstarch gives the sauce body. A small amount thickens the liquid into a glossy coating rather than leaving a thin sauce at the bottom of the pan.
- Garlic and ginger go in late. Their short cooking time releases plenty of aroma while reducing the chance of scorching.
- The sauce is mixed in advance. Stir-frying moves quickly, so having it ready prevents ingredients from overcooking while the sauce is measured.
Make-Ahead and Storage Notes
- Store leftover shrimp and pepper stir-fry in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers promptly rather than leaving the cooked seafood at room temperature for extended periods.
- Reheat gently in a skillet over medium-low heat with a small splash of water, stirring just until heated through. Avoid prolonged cooking because shrimp can quickly become firm and rubbery.
- Freezing is possible but not ideal. Cooked peppers can soften considerably after thawing, and reheated shrimp may lose some tenderness. If frozen, use an airtight freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
- For make-ahead preparation, slice the vegetables and mix the sauce up to 1 day in advance, keeping them refrigerated in separate covered containers. Stir the sauce thoroughly before cooking because the cornstarch will settle.
Recipe Questions
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator, drain away excess liquid, and pat them thoroughly dry before cooking. Extra moisture can prevent proper searing and dilute the sauce.
How do I know when the shrimp are done?
The shrimp should turn opaque and feel firm but still tender. For food safety and greater accuracy, check the thickest shrimp with an instant-read thermometer; they should reach 145°F (63°C).
Can I add other vegetables?
Yes. Broccoli florets, snap peas, mushrooms, zucchini, or thinly sliced carrots can work, but cooking times vary. Add firmer vegetables first and quick-cooking vegetables later so everything finishes with a crisp-tender texture.
Why is my stir-fry watery?
The skillet may not have been hot enough, the shrimp may have contained excess moisture, or the pan may have been overcrowded. Also make sure the cornstarch is fully mixed into the sauce immediately before adding it and allow the sauce to bubble briefly so it can thicken.
Can I make the sauce ahead of time?
Yes. Whisk the sauce together and refrigerate it in a covered container for up to 2 days. The cornstarch will settle at the bottom, so whisk or shake it thoroughly before adding it to the hot skillet.
Quick and Easy Shrimp and Pepper Stir
This Quick and Easy Shrimp and Pepper Stir-Fry combines tender shrimp, crisp-tender bell peppers, and onions with a savory garlic-ginger sauce. The vegetables keep their fresh bite while the sauce lightly coats everything with a balance of soy, sesame, and gentle sweetness.
Ingredients
Method
Method
- Prepare the shrimp and vegetables: Pat the shrimp thoroughly dry with paper towels. Slice the bell peppers and onion, mince the garlic, grate the ginger, and slice the green onions. Keep everything near the stove because the cooking process moves quickly.
- Mix the sauce: In a small bowl, whisk together the soy sauce, water, rice vinegar, honey, sesame oil, and cornstarch until completely smooth. Stir again immediately before adding it to the skillet because the cornstarch will settle as it stands.
- Heat the pan: Place a 12-inch (30 cm) skillet or wok over medium-high to high heat. Once hot, add 1½ teaspoons (7.5 ml) of the neutral oil and swirl to coat the cooking surface.
- Cook the shrimp: Add the shrimp in a single layer. Cook for about 1 to 2 minutes on the first side, turn, and cook for another 1 to 2 minutes. The shrimp should be opaque and reach 145°F (63°C) internally. Transfer them immediately to a clean plate.
- Stir-fry the vegetables: Add the remaining 1½ teaspoons (7.5 ml) oil to the hot skillet. Add the red pepper, yellow pepper, and onion. Stir-fry for 3 to 4 minutes, keeping the vegetables moving frequently. They should develop a few browned edges while remaining crisp-tender.
- Add the aromatics: Add the garlic, ginger, and the white and light green portions of the sliced green onions. Stir-fry for about 30 seconds, just until fragrant. If the garlic begins browning rapidly, reduce the heat slightly.
- Thicken the sauce: Whisk the prepared sauce once more and pour it into the skillet. Toss continuously for 30 to 60 seconds. It should begin bubbling and change from thin and cloudy to glossy and thick enough to coat the vegetables.
- Return the shrimp: Add the cooked shrimp and any accumulated juices back to the skillet. Toss for about 30 seconds, just until the shrimp are coated and heated through. If the sauce becomes thicker than desired, stir in 1 tablespoon (15 ml) water.
- Finish and serve: Remove the skillet from the heat. Scatter the reserved dark green onion slices over the stir-fry. Add sesame seeds and crushed red pepper flakes, if using, and serve immediately.
Notes
Store leftover shrimp and pepper stir-fry in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers promptly rather than leaving the cooked seafood at room temperature for extended periods. Reheat gently in a skillet over medium-low heat with a small splash of water, stirring just until heated through. Avoid prolonged cooking because shrimp can quickly become firm and rubbery.
