A vibrant, quick Shrimp and Pepper Stir-Fry loaded with crisp bell peppers, succulent shrimp, and bold Asian-style flavors—ready in under 30 minutes.

Scale

1 lb large shrimp, peeled & deveined

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp honey

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp neutral oil

Optional: scallions, sesame seeds for garnish

1. Pat shrimp dry and lightly season.

2. Slice bell peppers into thin strips.

3. Whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.

4. Preheat a wok or skillet on high heat.

5. Add oil and sear shrimp 1½–2 minutes per side; remove and set aside.

6. Stir-fry peppers 2–3 minutes until crisp-tender.

7. Return shrimp to pan, pour in marinade, toss well.

8. If needed, add a splash of water and cook until sauce thickens.

9. Let rest briefly, garnish, and serve.

Don’t overcook shrimp—they should stay tender.

You can adjust heat via chili flakes or sriracha.

Store leftovers in airtight container up to 2–3 days.

Keywords: Shrimp and Pepper Stir-Fry, quick dinner, stir-fry shrimp