Shrimp and Pepper Stir Fry Recipe

Introduction

This shrimp and pepper stir fry is a quick and flavorful dish perfect for busy weeknights. With tender shrimp, vibrant bell peppers, and a savory sauce, it combines freshness and bold taste in every bite.

Ingredients

• 300g (10.5oz) shrimp or prawn, peeled and deveined
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2-3 spring onions, cut into 2-inch pieces
• 2 cloves garlic, sliced or minced
• 1 tsp minced ginger
• 2 tbsp vegetable oil

Stir-Fry Sauce:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• ½ tsp white pepper
• 1 tsp sugar (optional)
• 2 tbsp water

Other Ingredients:

• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 3 tbsp water (cornstarch slurry)

Marinade for Shrimp:

• 2 tsp light soy sauce
• 1 tsp Shao xing wine or Japanese mirin
• 1 tsp cornstarch
• 1 tsp sesame oil

Instructions

1. Step 1: In a bowl, combine shrimp with the marinade ingredients—light soy sauce, Shao xing wine or mirin, cornstarch, and sesame oil. Let it sit for 10–15 minutes to enhance flavor and texture.
2. Step 2: Mix all the stir-fry sauce ingredients—light soy sauce, oyster sauce, white pepper, sugar (if using), and water—in a small bowl. Set aside.
3. Step 3: Heat vegetable oil in a wok or large skillet over medium-high heat. Sauté the sliced bell peppers and onions for about 1 minute until slightly softened, then remove them from the pan and set aside.
4. Step 4: Add a bit more oil to the pan if needed. Briefly fry the garlic and minced ginger until fragrant, about 30 seconds.
5. Step 5: Add the marinated shrimp to the pan and cook until they turn pink, stirring frequently.
6. Step 6: Increase heat to high, return the cooked bell peppers and onions to the pan, then pour in the stir-fry sauce. Stir to combine.
7. Step 7: Add the cornstarch slurry to the pan and cook while stirring until the sauce thickens and coats the ingredients evenly.
8. Step 8: Stir in the spring onions and finish with a splash of sesame oil for aroma. Serve immediately.

Tips & Variations

• For extra crunch, add sliced water chestnuts or snap peas along with the bell peppers.
• Adjust the white pepper and soy sauce to taste for your preferred level of spice and saltiness.
• Use fresh ginger and garlic for the brightest flavors, and avoid overcooking shrimp to keep them tender.
• Substitute Shao xing wine with mirin or dry sherry if not available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to prevent the shrimp from becoming tough. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before marinating to remove excess moisture.

What can I serve with shrimp and pepper stir fry?

This dish pairs beautifully with steamed rice or noodles to soak up the flavorful sauce. You could also serve it alongside stir-fried greens for a balanced meal.

Shrimp and Pepper Stir Fry Recipe

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★★★★★

4.5 from 133 reviews

A quick and flavorful Shrimp and Pepper Stir Fry recipe featuring tender shrimp marinated in soy and mirin, tossed with crisp bell peppers, onions, and spring onions, cooked in a savory stir-fry sauce with garlic and ginger. Perfect for a healthy and satisfying weeknight meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Shrimp and Vegetables

• 300g/10.5oz shrimp or prawn (peeled and deveined)
• 1 red bell pepper (sliced)
• 1 medium onion (sliced)
• 2–3 spring onions (cut into 2-inch pieces)
• 2 cloves garlic (sliced or minced)
• 1 tsp ginger (minced)
• 2 tbsp vegetable oil

Stir-Fry Sauce

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• ½ tsp white pepper
• 1 tsp sugar (optional)
• 2 tbsp water

Other Ingredients

• 1 tsp sesame oil
• 1 tsp cornstarch (mixed with 3 tbsp water to make a slurry)

Marinade for Shrimp

• 2 tsp light soy sauce
• 1 tsp Shao xing wine or Japanese mirin
• 1 tsp cornstarch
• 1 tsp sesame oil

Instructions

1. Marinate the Shrimp: In a medium bowl, combine the shrimp with 2 tsp light soy sauce, 1 tsp Shao xing wine or Japanese mirin, 1 tsp cornstarch, and 1 tsp sesame oil. Stir well to coat and let it sit for 10–15 minutes to absorb the flavors.
2. Prepare the Sauce: In a small bowl, mix together 2 tbsp light soy sauce, 2 tbsp oyster sauce, ½ tsp white pepper, 1 tsp sugar (if using), and 2 tbsp water. Set this stir-fry sauce aside.
3. Cook the Vegetables: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the sliced red bell pepper and onion, sauté for about 1 minute until slightly softened but still crisp, then remove the vegetables from the pan and set aside.
4. Sauté Garlic, Ginger, and Shrimp: Add a little more vegetable oil to the pan if needed. Quickly fry the minced garlic and ginger for about 15 seconds until fragrant. Add the marinated shrimp and cook until they turn pink and are just done, about 2-3 minutes, stirring frequently. Increase the heat to high for a faster cook and to maintain a nice sear.
5. Combine and Thicken Sauce: Return the cooked bell peppers and onions to the pan with the shrimp. Pour in the prepared stir-fry sauce. Add the cornstarch slurry (1 tsp cornstarch mixed with 3 tbsp water) to the pan. Stir everything continuously until the sauce thickens and coats the shrimp and vegetables evenly.
6. Finish and Serve: Stir in the sliced spring onions and drizzle with 1 tsp of sesame oil for extra aroma. Give everything a final toss, then remove from heat and serve immediately with steamed rice or noodles if desired.

Notes

• Do not overcook the shrimp to avoid toughness; cook until just pink and opaque.
• Adjust sugar in the sauce based on your sweetness preference or omit if preferred.
• Use Shao xing wine or Japanese mirin for authentic flavor; substitute with dry sherry if unavailable.
• Vegetables can be varied; snap peas or carrots make great additions.
• Ensure the cornstarch slurry is well mixed to avoid lumps in the sauce.

Keywords: shrimp stir fry, bell pepper stir fry, quick shrimp recipe, Chinese stir fry, easy weeknight dinner