Savory Shrimp Bell Pepper Dish

This colorful Shrimp and Bell Pepper Stir Fry has been my weeknight dinner savior for years. When I need something quick yet impressive, this vibrant dish delivers restaurant quality flavor with minimal effort right in your own kitchen.

I first created this recipe when trying to impress my in-laws during their first visit to our home. The vibrant colors and delicious flavors won them over instantly, and now it's requested every time they come over.

Ingredients

• Shrimp fresh or frozen work wonderfully, but ensure they're properly thawed and patted dry for best browning
• Bell peppers I recommend using different colors for visual appeal and slightly different flavor profiles
• Onion adds essential sweetness that balances the savory elements
• Garlic fresh minced garlic provides aromatic foundation
• Soy sauce brings umami depth, look for low sodium varieties if watching salt intake
• Oyster sauce the secret ingredient that adds complexity no other sauce can match
• Cornstarch creates that signature glossy restaurant style sauce that clings to every ingredient
• Chicken broth dilutes the intense flavors while adding another layer of savory notes
• Vegetable oil choose one with high smoke point like peanut or avocado oil for best results

How To Make Shrimp and Bell Pepper Stir Fry

Prepare the sauce

Whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until completely smooth. This step is crucial because it prevents cornstarch lumps and ensures even thickening throughout the dish. Make sure to whisk until no white specks remain.

Heat your wok

Bring your wok or large skillet to medium high heat before adding oil. Wait until you see the first wisps of smoke rising from the surface. This proper preheating is essential for that authentic stir fry sear without steaming your ingredients.

Cook the aromatics

Add your garlic, bell peppers, and onions to the hot oil, keeping everything in constant motion. The vegetables should maintain a slight crispness while developing charred edges. This usually takes about 2 minutes but trust your eyes more than the timer.

Add the shrimp

Introduce the shrimp to the hot wok, spreading them in a single layer initially to maximize contact with the hot surface. Shrimp cook extremely quickly, so watch carefully for that pink transformation and slight curl. Overcooked shrimp become rubbery.

Create the sauce magic

Pour your prepared sauce mixture into the wok and immediately begin tossing everything together. The cornstarch will activate with the heat, transforming from cloudy liquid to glossy sauce in about 60 seconds. Keep everything moving to ensure even coating.

My absolute favorite part of this recipe is the moment when the sauce hits the hot wok and begins to transform. That sizzling sound and almost immediate thickening still feels like kitchen magic even after making this dish countless times. My daughter calls it the "bubble bubble" moment and always asks to watch this part.

Perfect Pairing Options

While this stir fry is delicious on its own, it truly shines when served over steamed jasmine rice which soaks up the flavorful sauce. For a lower carb alternative, try cauliflower rice or thin rice noodles. The dish also pairs beautifully with a simple cucumber salad dressed with rice vinegar to provide a refreshing contrast to the rich flavors.

Customize Your Stir Fry

This recipe serves as a wonderful base that can be adapted to your preferences. Try adding broccoli florets, snap peas, or water chestnuts for extra crunch. Spice lovers can introduce red pepper flakes or a drizzle of sriracha to the sauce. For additional protein, scramble an egg directly in the wok before adding the vegetables. The recipe works beautifully with chicken, beef, or tofu if shrimp isn't available or preferred.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend reheating gently in a skillet rather than microwave to maintain the texture of the shrimp. The sauce may thicken considerably when chilled, so add a tablespoon of water when reheating to restore its silky consistency. While technically freezable, the texture of the bell peppers and shrimp will change somewhat upon thawing.

Recipe FAQs

→ Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly! Just make sure to thaw them completely and pat them dry before cooking to prevent excess water in your stir fry. For best results, defrost overnight in the refrigerator or use the quick-thaw method under cold running water for about 5-7 minutes.

→ What can I substitute for oyster sauce?

If you don't have oyster sauce, you can substitute with 1 tablespoon hoisin sauce mixed with 1 teaspoon soy sauce. For a vegetarian option, use vegetarian oyster sauce (made from mushrooms) or simply increase the soy sauce slightly and add a pinch of sugar for sweetness.

→ Can I add other vegetables to this stir fry?

Absolutely! This stir fry is versatile and works well with many vegetables. Try adding snap peas, broccoli florets, sliced carrots, water chestnuts, or baby corn. Just adjust cooking times accordingly - harder vegetables should go in earlier, while quick-cooking ones can be added with or after the shrimp.

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook very quickly and overcooking makes them tough and rubbery. They're done as soon as they turn from translucent gray to opaque pink and curl into a loose 'C' shape. If they curl into a tight 'O' shape, they're overcooked. The entire cooking process takes only 2-3 minutes depending on shrimp size.

→ What can I serve with this shrimp and bell pepper stir fry?

This stir fry pairs wonderfully with steamed white or brown rice to soak up the sauce. For a lower-carb option, try cauliflower rice or shirataki noodles. You could also serve it with quinoa or alongside a simple cucumber salad for a complete meal.

→ How can I make this dish spicy?

To add heat, include 1-2 teaspoons of sriracha or sambal oelek to the sauce mixture, or add thinly sliced fresh chili peppers (like jalapeño or Thai chilies) when cooking the garlic. Red pepper flakes also work well - add them to taste when stir-frying the vegetables.