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Quick and Easy Shrimp and Pepper Stir finished recipe

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 1 pound large raw shrimp peeled and deveined, tails removed and patted dry
  • 1 tablespoon neutral cooking oil divided
  • 1 large red bell pepper (about 170 g) cored and sliced into 1/4-inch strips
  • 1 large yellow bell pepper (about 170 g) cored and sliced into 1/4-inch strips
  • 1 small yellow onion (about 150 g) thinly sliced
  • 3 cloves garlic (about 9 g) finely minced
  • 2 teaspoons fresh ginger finely grated
  • 2 green onions (about 30 g) thinly sliced, divided
For the Stir-Fry Sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • Optional for Serving
  • 1 teaspoon sesame seeds optional
  • 1/4 teaspoon crushed red pepper flakes (about 0.5 g) optional

Method
 

Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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