Shrimp Bell Pepper Stir Fry

Shrimp and Bell Pepper Stir-Fry is your ticket to a lightning-fast dinner packed with popping color and zesty flavor. Plump shrimp, crisp bell peppers, and sweet onion sizzle quickly in a sizzling pan, all tossed with a silky garlic soy sauce that clings to every bite. If you need something fast and healthy but crave those takeout flavors, this recipe never disappoints. Every time the pan hits the stove, I know my family will be lining up at the kitchen counter hoping to sneak a taste before dinner.

I first made this with leftover bell peppers the day before back to school. Now even my picky eater asks when the stir fry is coming next. The whole kitchen smells incredible while it cooks.

Ingredients

• Shrimp: choose one pound of peeled and deveined medium or large shrimp for plump juicy bites and make sure they have a fresh clean scent
• Bell peppers: two large of any color but orange red and yellow give extra sweetness find peppers that are glossy and firm for best crunch
• Onion: one large sliced onion adds sweetness and slight bite go for yellow or white for classic flavor
• Soy sauce: two tablespoons of good quality regular soy sauce bring the essential savory base
• Oyster sauce: one tablespoon delivers deep umami and a touch of sweetness a must for real stir fry magic
• Cornstarch: one tablespoon to thicken and glaze the sauce always use a fresh powder that clumps easily when pinched
• Chicken broth: half a cup creates a silky sauce base use low sodium for better salt control
• Garlic: two cloves minced very fine for bright punchy warmth always use fresh for real flavor
• Vegetable oil: one tablespoon of neutral oil like peanut or canola to handle high heat and keep flavors clean

Step-by-Step Instructions

Prep the Ingredients:

Pat the shrimp dry with paper towels for best browning and quick cooking. Use a small paring knife to remove the vein along the back if needed. Slice bell peppers lengthwise into thin strips and do the same for the onion. Mince the garlic as tiny as possible and have everything measured out and ready beside the stove so the dish comes together quickly.

Mix the Sauce:

Take a small bowl and add the soy sauce oyster sauce cornstarch and chicken broth. Whisk very well until the cornstarch is dissolved with no lumps. This makes sure the sauce turns velvety and coats every piece instead of getting clumpy.

Sauté the Vegetables:

Heat a wok or large skillet over medium high until hot. Pour in the vegetable oil and swirl to coat the pan evenly. Toss in the garlic bell peppers and sliced onion. Stir fry fast while moving the vegetables around for three to four minutes until they start to soften but the edges are still a bit crisp and the onions look just slightly translucent.

Cook the Shrimp:

Spread the shrimp out in a single layer over the veggies and let them sit for a few seconds before stirring. Stir fry for two to three minutes flipping as you go. The shrimp are ready when they turn pink and curl into loose C shapes. Avoid cooking them past this point to prevent rubbery texture.

Add the Sauce:

Give your sauce mixture another stir then pour it into the hot pan. As soon as it hits the heat crank it up and stir constantly. In less than a minute the sauce will bubble and thicken wrapping everything in a glossy coat that glistens when you stir.

Serve Hot:

Spoon the shrimp and vegetables over bowls of steamed rice or toss with cooked noodles. Serve piping hot so everyone can inhale the savory aroma before digging in.

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Oyster sauce is my go to for quick weeknight flavor. My grandma always kept some on hand and said even a plain bowl of rice tasted special with a spoonful. Now it is the one sauce I never let my pantry run out of and it brings back those cozy family meals every time.

Storage Tips

Keep leftovers in a sealed container in the fridge for up to two days. To reheat just toss everything back in a pan with a splash of water over low heat until warmed through. This keeps the shrimp juicy and the peppers crisp. Microwaving works too but the shrimp can get tough if overheated.

Ingredient Substitutions

No shrimp on hand Try strips of chicken breast pork tofu or even scallops instead. Oyster sauce can be tricky to find so a mixture of extra soy sauce plus a pinch of sugar works well. If you prefer a different crunch swap in snap peas carrots or even broccoli florets for some variety.

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Serving Suggestions

Pair this dish with fluffy jasmine rice or try brown rice for more fiber. Toss the stir fry over quick noodles for a change up or wrap in lettuce leaves for a fresh snack. I love topping with chopped green onion or a sprinkle of sesame seeds right before serving for a bit of extra flair.

Cultural Context

Shrimp stir fry is inspired by the quick fire technique of Chinese restaurant cooking where high heat locks in color and flavor while keeping veggies crisp. Growing up I loved watching my parents toss sizzling ingredients in a wok and hearing that hiss made everyone hungry. Cooking this dish at home brings back the excitement of those lively kitchen moments.

Every time I serve this dish the pan is empty in minutes. It is easy enough for a weeknight but exciting enough to impress friends with fresh flavors and bold colors.

Recipe FAQs

→ What type of shrimp works best for this stir fry?

Medium to large peeled and deveined shrimp are best because they cook evenly and stay juicy without becoming tough.

→ Can different colored bell peppers be used?

Yes, using a mix of colors adds sweetness and visual appeal, enhancing the dish’s vibrant look and flavor.

→ What can replace oyster sauce in the glaze?

Hoisin sauce or a combination of soy sauce with a little sugar can provide similar savory and sweet notes.

→ How do I prevent the shrimp from overcooking?

Stir-fry shrimp until they just turn pink and curl slightly, then remove from heat promptly to keep them tender.

→ Which rice pairs well with this stir fry?

Steamed jasmine or white rice complements the savory glaze well, but brown rice or quinoa are tasty alternatives.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water to keep textures fresh.