Shrimp and Bell Pepper Stir-Fry is a vibrant and delicious meal that brings together tender shrimp, crisp bell peppers, and caramelized onions coated in a glossy garlic soy glaze. The combination of oyster sauce, soy sauce, and chicken broth gives the dish depth, while cornstarch ensures every ingredient is wrapped in a silky finish. Quick, balanced, and incredibly satisfying, it’s the perfect choice when you want something wholesome yet fast—ready in under 20 minutes and bursting with color and texture.
Introduction
There’s something truly comforting about the sizzle of a wok and the aroma of garlic hitting hot oil. This Shrimp and Bell Pepper Stir-Fry is one of those dishes that turn a simple weeknight dinner into something restaurant-worthy. Every bite combines the sweetness of shrimp, the crunch of bell peppers, and the savory glaze that ties it all together.
It’s also a practical recipe—minimal prep, quick cooking, and easily customizable. Whether you’re feeding your family or cooking for one, this dish fits the bill.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 20 minutes.
- Healthy and colorful: Packed with lean protein, vitamin-rich veggies, and low in calories.
- Versatile: You can easily adjust the veggies or sauce to your taste.
- Better than takeout: Fresh, homemade flavors with less oil and more control over ingredients.
The first time I made this dish, the aroma alone had everyone wandering into the kitchen. It’s that irresistible.
Ingredients
For the Stir-Fry
- 1 pound shrimp, peeled and deveined (medium or large size preferred)
- 2 large bell peppers, any color (a mix of red, yellow, and green adds great visual appeal)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (peanut or canola works best for high heat)
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth (low sodium)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by cleaning the shrimp—peel, devein, and pat them completely dry with paper towels. Dry shrimp sear beautifully and absorb the sauce better. Slice the bell peppers and onion into thin strips, and mince the garlic finely. Keep all your ingredients close to the stove—stir-frying moves fast.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until smooth. Make sure there are no clumps of cornstarch. This sauce will thicken beautifully once it hits the heat.
Step 3: Cook the Vegetables
Heat the oil in a large wok or skillet over medium-high heat until shimmering. Add minced garlic first—sauté just for a few seconds until fragrant, then toss in the sliced bell peppers and onions. Stir-fry for 3–4 minutes until the vegetables start to soften but remain crisp on the edges. The goal is a vibrant crunch, not mushy vegetables.
Step 4: Add the Shrimp
Push the vegetables to one side of the pan and add the shrimp in a single layer. Cook for 2–3 minutes, turning once, until they turn pink and opaque. Be careful not to overcook—shrimp should curl into a soft C shape, not a tight O.
Step 5: Add the Sauce and Combine
Pour the sauce over the shrimp and vegetables. Turn the heat to high and stir constantly. The sauce will start bubbling and thickening within a minute, coating everything in a glossy glaze. Once it’s shiny and fragrant, your stir-fry is ready.
Step 6: Serve Hot
Serve immediately over freshly steamed jasmine rice or noodles. Garnish with sesame seeds or chopped green onions for a restaurant-style finish.
Flavor Notes and Inspiration
This recipe draws inspiration from classic Chinese stir-fry techniques—quick, high-heat cooking that locks in freshness and color. The oyster sauce adds depth and umami, balancing beautifully with the natural sweetness of shrimp and bell peppers.
Growing up, I watched my grandmother use oyster sauce in almost every stir-fry. She said it was her “secret ingredient” that made even plain vegetables taste special. That touch of tradition continues in this recipe, adding warmth and nostalgia to every bite.
Ingredient Substitutions
- Protein: Swap shrimp for chicken, beef strips, tofu, or scallops.
- Sauce: If you don’t have oyster sauce, use hoisin sauce or mix soy sauce with a pinch of brown sugar.
- Vegetables: Try broccoli, snap peas, zucchini, or mushrooms for variety.
- Broth: Vegetable broth works perfectly if you’re going for a pescatarian version.
Serving Suggestions
- Serve over steamed jasmine or basmati rice for a classic pairing.
- Try it with noodles—rice noodles, soba, or egg noodles all work beautifully.
- Add a side of Asian cucumber salad or miso soup for a balanced meal.
- For a spicy kick, drizzle a touch of chili oil or sprinkle crushed red pepper flakes before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the stir-fry in a skillet over medium heat with a splash of water or broth to keep the shrimp tender. Avoid microwaving too long—shrimp can easily become rubbery if overheated.
Pro Tips for the Perfect Stir-Fry
- Dry your shrimp: Excess moisture prevents searing and can make the sauce watery.
- High heat is key: Stir-frying is all about quick cooking—keep the heat high for that signature sizzle.
- Don’t overcrowd the pan: Too many ingredients at once will steam instead of sear.
- Uniform slicing: Slice vegetables evenly so they cook at the same rate.
- Stir the sauce before adding: Cornstarch settles quickly—give it a quick mix before pouring it in.
Nutritional Highlights
This stir-fry is as nutritious as it is delicious:
- Shrimp: High in lean protein, low in calories, and rich in selenium.
- Bell peppers: Loaded with vitamin C, antioxidants, and fiber.
- Onions and garlic: Bring immune-boosting compounds and deep flavor.
Together, they make a satisfying, balanced dish perfect for health-conscious cooks who still want plenty of flavor.
Cooking Variations
- Spicy version: Add 1 teaspoon of chili paste or sliced fresh chilies to the sauce.
- Sweet and tangy version: Add 1 tablespoon of honey or pineapple juice for a tropical note.
- Keto-friendly version: Skip the cornstarch and use xanthan gum for thickening; serve over cauliflower rice.
Common Mistakes to Avoid
- Overcooking shrimp: They cook fast—pull them off the heat the moment they turn pink.
- Too much liquid: Stick to the sauce measurements; extra broth can dilute flavor.
- Using low heat: Stir-frying needs intensity. Low heat results in soggy vegetables.
Final Thoughts
Shrimp and Bell Pepper Stir-Fry is proof that simple ingredients can create restaurant-level magic in your own kitchen. It’s fast, colorful, and endlessly flexible—perfect for busy weeknights or casual dinners when you want something light but satisfying.
Once you try it, it’s sure to become a regular in your meal rotation. Serve it fresh from the wok, inhale that fragrant steam, and enjoy the taste of comfort with every bite.
Frequently Asked Questions
What kind of shrimp should I use?
Use medium to large peeled and deveined shrimp. They cook evenly and hold their shape well in stir-fries.
Can I use different colored bell peppers?
Absolutely! Mixing red, green, and yellow peppers adds sweetness and makes the dish visually stunning.
What can I substitute for oyster sauce?
Hoisin sauce or a mix of soy sauce with a little brown sugar can work as an alternative.
How can I keep shrimp from overcooking?
Cook just until pink and opaque, then remove from the heat immediately to prevent toughness.
What’s the best way to serve this stir-fry?
Serve over steamed rice, noodles, or even quinoa for a healthy twist. A sprinkle of sesame seeds or chopped scallions adds extra flavor.