Shrimp and Bell Pepper Stir-Fry

Shrimp and Bell Pepper Stir-Fry combines juicy shrimp with crisp bell peppers and sweet onions, all glazed in a savory garlic soy sauce. The addition of oyster sauce and chicken broth gives the dish a silky texture, thickened perfectly by cornstarch. Ready in under 20 minutes, this stir-fry delivers fresh, bold flavors that make weeknight dinners exciting and satisfying. Serve it with steamed rice for a balanced and colorful meal full of protein and vegetables.

I remember making this on busy weeknights when I wanted something fast but flavorful. The whole family crowds the kitchen as the sizzling fills the air, making it feel like a celebration even on a regular Tuesday.

Ingredients

• Shrimp: about one pound peeled and deveined shrimp offer a tender and sweet bite choose medium to large size for perfect texture and look for shrimp that smell clean and fresh
• Bell peppers: two large select a mix of colors like red yellow and green for visual appeal pick ones that are firm and shiny for the best crunch
• Onion: one whole sliced adds subtle sweetness and a hint of crunch to contrast the shrimp
• Soy sauce: two tablespoons brings umami depth make sure to use a good quality soy sauce for authentic flavor
• Oyster sauce: one tablespoon deepens savory richness and adds a touch of sweetness choose a reputable brand for consistency
• Cornstarch: one tablespoon helps thicken the sauce ensuring every ingredient is beautifully coated look for smooth powder to avoid lumps
• Chicken broth: about half a cup creates a silky base that steams the vegetables gently use low sodium to control salt levels
• Garlic: two cloves minced contributes a punchy aroma and authentic stir-fry taste always use fresh garlic for the best result
• Vegetable oil: one tablespoon neutral oil like peanut or canola withstands high heat and does not overpower the taste

Step-by-Step Instructions

Prep the Ingredients:

Peel and devein the shrimp carefully removing the dark vein along the back Pat them dry well on paper towels to get the best browning Slice the bell peppers into thin strips and cut the onion similarly Mince the garlic and arrange everything close to your stovetop for quick access

Mix the Sauce:

In a small bowl combine the soy sauce oyster sauce cornstarch and chicken broth Whisk thoroughly until the cornstarch dissolves completely without any lumps This ensures the sauce will thicken evenly during cooking

Sauté the Vegetables:

Heat the vegetable oil in a wok or large skillet over medium high heat until the oil just starts to shimmer Add the garlic bell peppers and onion Keep stirring constantly for three to four minutes until the vegetables soften but maintain a little crispness The onions should become translucent but not browned

Cook the Shrimp:

Add the shrimp in a single layer to the pan Stir fry for two to three minutes turning them occasionally so they cook evenly The shrimp are done when they turn pink and curl slightly into a loose C shape Avoid overcooking to keep them tender

Add the Sauce:

Pour the prepared sauce mixture over the shrimp and vegetables Turn the heat to high and stir rapidly This makes the sauce bubble and thicken within about one minute Coating the shrimp and veggies with a shiny glaze

Serve Hot:

Scoop the stir-fry over freshly cooked rice or your choice of noodles Serve immediately to enjoy the fresh aromas and vibrant colors right from the pan

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Storage Tips

Store any leftovers in an airtight container in the refrigerator and consume within two days Reheat gently in a skillet with a splash of water to preserve the texture of both shrimp and vegetables Avoid microwaving too long as shrimp can become tough and rubbery

Ingredient Substitutions

You can swap shrimp for thin slices of chicken breast tofu or scallops if preferred If you are out of oyster sauce hoisin sauce or soy sauce with a pinch of sugar works well Vegetables such as snap peas broccoli or zucchini make great alternatives to bell peppers for variety

Serving Suggestions

Serve this stir-fry over steamed jasmine rice for a fragrant pairing or over noodles for a heartier meal A sprinkle of toasted sesame seeds or chopped green onions adds extra flavor and a nice visual touch

Cultural Context

Inspired by classic Chinese takeout dishes this stir-fry is adapted for quick home cooking Stir-frying at high heat maintains the vibrant color and keeps vegetables crisp The final toss in a wok fills your kitchen with irresistible sizzles and aromas inviting everyone to the table

This shrimp and bell pepper stir-fry has become a trusted go-to when I want something simple but vibrant My favorite part is watching the sauce thicken and coat everything in the wok before we dig in

Recipe FAQs

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

Medium to large peeled and deveined shrimp are ideal, providing a juicy texture and cooking evenly without drying out.

→ Can I use different colored bell peppers?

Yes, mixing red, yellow, and green bell peppers adds sweetness and a visually appealing mix of colors to the dish.

→ What can I substitute for oyster sauce?

Hoisin sauce or a blend of soy sauce with a touch of sugar works well as an alternative, maintaining the sweet-savory balance.

→ How do I prevent shrimp from overcooking?

Cook shrimp just until they turn pink and curl slightly, usually 2-3 minutes, then remove from heat promptly to keep them tender.

→ Which rice pairs best with this dish?

Steamed jasmine rice is a classic choice, but brown rice or quinoa provide nutritious, tasty alternatives that complement the flavors well.