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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/shrimp-and-pepper-stir-fry-recipe/