Shrimp and Pepper Stir-Fry

This vibrant shrimp and pepper stir-fry delivers restaurant-quality flavor in just 20 minutes, making it perfect for busy weeknights when you want something impressive without the fuss. The colorful peppers and succulent shrimp create a dish that's as beautiful as it is delicious.

I discovered this recipe during a particularly hectic week when I needed dinner on the table fast. My family was so impressed they thought I had ordered takeout until they saw me at the stove. Now it's our go-to meal when we're craving Asian flavors without the delivery wait.

Ingredients

• Large shrimp: Peeled and deveined. Fresh is best but frozen works perfectly when thawed completely. The natural sweetness balances the savory sauce.
• Bell peppers: In multiple colors. Using a variety creates visual appeal and different flavor profiles. Look for firm glossy peppers without soft spots.
• Vegetable oil: With a high smoke point is essential for proper stir frying. Avoid olive oil which can burn at high temperatures.
• Fresh garlic and ginger: Form the aromatic base. Always use fresh rather than powdered for authentic stir fry flavor.
• Soy sauce: Provides the umami backbone. Use low sodium if watching salt intake.
• Sesame oil: Adds a nutty finish that elevates the entire dish. A little goes a long way.
• Sesame seeds: Offer a delightful textural contrast and visual appeal. Toast them first for enhanced flavor.
• Salt and pepper: For final seasoning adjustments.
• Rice or noodles: For serving absorb the delicious sauce.

Step-by-Step Instructions

Prep Ingredients:

Thoroughly dry shrimp with paper towels to ensure proper searing. Slice bell peppers into even strips about 1/4 inch wide for uniform cooking. Mince garlic and ginger very finely to prevent burning. Having everything ready before heating the wok is crucial as stir frying moves quickly.

Heat Oil:

Warm your wok or large skillet over high heat until it just begins to smoke. This proper preheating is essential for that authentic wok hei flavor. Add vegetable oil and swirl to coat the cooking surface completely.

Sauté Aromatics:

Add minced garlic and ginger to the hot oil and stir continuously for exactly 30 seconds. Watch carefully as they can burn quickly which would impart bitterness to your dish. The fragrance should bloom beautifully indicating they're ready.

Cook Shrimp:

Add shrimp in a single layer allowing them to contact the hot surface without overcrowding. Let them sear undisturbed for about 1 minute before stirring. They should develop a slight golden edge while turning pink. Avoid overcooking as they'll become rubbery.

Add Peppers:

Toss in your colorful pepper strips while the shrimp are still slightly underdone. Keep everything moving constantly using a folding motion to integrate all ingredients. The peppers should remain vibrant and slightly crisp to provide textural contrast.

Season:

Pour soy sauce and sesame oil around the edges of the wok so they heat and reduce slightly before coating the ingredients. This technique intensifies flavor and creates a light glaze rather than a soupy sauce. Taste before adding additional salt as soy sauce contains significant sodium.

Finish and Garnish:

Remove from heat the moment everything is perfectly cooked. Residual heat will continue cooking the ingredients so slightly underdone is ideal. Sprinkle with sesame seeds and serve immediately for the freshest flavor and ideal texture.

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The fragrant combination of ginger and garlic has become something of a signature in my kitchen. My daughter can always tell when this stir fry is on the menu from the moment she walks through the door. Something about that aromatic duo creates instant hunger and anticipation better than any dinner bell ever could.

Sauce Variations

The basic sauce in this recipe provides a wonderful foundation but can be easily adapted to suit your taste preferences. For a spicier version add a tablespoon of chili garlic sauce or sriracha. If you prefer something sweeter incorporate a tablespoon of honey or brown sugar. For a more complex flavor profile try adding a splash of fish sauce and lime juice which creates a Thai inspired twist that pairs beautifully with the shrimp and peppers.

Make Ahead Tips

While stir fries are traditionally made just before serving you can prepare components ahead of time to streamline the cooking process. Clean and devein shrimp up to 24 hours in advance storing them covered in the refrigerator. Slice peppers and store in airtight containers with a paper towel to absorb excess moisture. Combine garlic and ginger in a small container. When dinner time approaches you can have this dish on the table in literally minutes making it perfect for those especially busy evenings.

Serving Suggestions

This versatile stir fry pairs beautifully with various accompaniments beyond basic rice. Try serving it over soba noodles dressed with a little sesame oil and rice vinegar. For a lower carb option spoon it over cauliflower rice or zucchini noodles. The dish also makes excellent lettuce wraps when served in butter lettuce cups with a sprinkle of chopped peanuts. Consider adding a simple cucumber salad dressed with rice vinegar as a cooling side dish.

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Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, frozen shrimp works well for this dish. Just ensure they are properly thawed and patted dry before cooking.

→ What type of bell peppers should I use?

You can use any combination of red, yellow, or green bell peppers for a colorful mix and balanced flavor.

→ Can I substitute soy sauce with something else?

Yes, tamari or coconut aminos are great alternatives to soy sauce, especially for gluten-free options.

→ What side dishes pair best with this stir-fry?

Serve it over steamed rice, fried rice, or noodles for a complete and satisfying meal.

→ How do I prevent shrimp from overcooking?

Shrimp cook quickly; remove them from heat as soon as they turn pink to ensure they remain tender and juicy.

→ Can I add other vegetables to this dish?

Of course! Broccoli, snap peas, or carrots make wonderful additions to this stir-fry.