Quick & Easy Shrimp and Pepper Stir Fry

This Quick & Easy Shrimp and Pepper Stir Fry is for anyone who needs dinner on the table fast—like, really fast. It solves that weeknight panic when you’re hungry, tired, and staring into the fridge wondering what to make. Twenty minutes from start to finish, and you’ve got a healthy shrimp and bell pepper stir fry that actually tastes good.

I started making this recipe about three years ago when my daughter was going through this phase—she’d only eat things she could see all the ingredients in. No casseroles, no sauces hiding anything. This simple weeknight shrimp stir fry became our go-to because she could point at every single thing on her plate and tell me what it was. The shrimp. The red pepper. The green one. Even now, when things get hectic (which is, let’s be honest, most days), this is what I make.

Why This Shrimp and Pepper Stir Fry Recipe Wins

This easy shrimp **stir fry with bell peppers** works because it doesn’t ask much from you. You don’t need fancy ingredients or special skills. Just shrimp, peppers, and a few pantry staples.

The cook time is actually 20 minutes. Not “20 minutes plus prep” or “20 minutes if you’re a professional chef.” Real time. I’ve made it while helping with homework and it still came out right.

Plus, it’s one of those meals that looks impressive. Company-worthy, even. But you’ll know you just threw it together between soccer practice and bedtime.

Equipment for Quick Shrimp Stir Fry

Let’s talk about what you actually need for this 20 minute shrimp pepper **stir fry:**

• A large skillet or wok – I use a 12-inch skillet. Works fine. If you have a wok, great. If not, don’t worry about it.
• A sharp knife – For slicing peppers. Dull knives make this annoying.
• Cutting board – The basics.
• Measuring spoons – Though after the first time, you might just eyeball it.
• A bowl – For tossing the shrimp with cornstarch. Nothing fancy.

Ingredients for Easy Shrimp and Pepper Stir Fry

Here’s what goes into this best shrimp pepper stir fry recipe:

Shrimp Stir Fry Ingredients

• 1 pound shrimp, peeled and deveined – I buy them already cleaned because life’s too short. Use medium or large shrimp.
• 2 bell peppers (any color) – I usually grab one red and one yellow. They’re sweeter than green ones.
• 3 cloves garlic, minced – Fresh garlic matters here. The jarred stuff just isn’t the same.
• 1 tablespoon fresh ginger, grated – Adds that little zing. You can use a spoon to peel it—easier than a peeler.
• 2 tablespoons vegetable oil – For cooking. I’ve used olive oil too. Works fine.
• 1 tablespoon cornstarch – Coats the shrimp so they get a nice sear instead of steaming.

Quick Stir Fry Sauce

• 3 tablespoons soy sauce – Low sodium if you’ve got it.
• 1 tablespoon oyster sauce – This is the secret. Adds depth.
• 1 teaspoon sesame oil – Just a little. Too much and it takes over.
• 1 teaspoon honey or sugar – Balances the salty.
• 2 tablespoons water – Thins it out just enough.

How to Make Quick Shrimp and Pepper Stir Fry

Here’s exactly how I make this quick shrimp vegetable stir fry:

Step 1: Prep for Easy Shrimp Stir Fry

Slice your peppers into strips. Not too thin—they’ll disappear. About half an inch works. Mince the garlic and grate the ginger. Mix all your sauce ingredients in a small bowl and set it aside.

This is the part where you pat yourself on the back for being organized. Stir fry moves fast once you start.

Step 2: Prepare the Shrimp

Pat the shrimp dry with paper towels. Really dry them—wet shrimp won’t get that nice golden color. Toss them in a bowl with the cornstarch until they’re coated. Not clumpy, just coated.

Step 3: Cook the Shrimp

Heat one tablespoon of oil in your skillet over medium-high heat. Wait until it shimmers. Add the shrimp in a single layer—don’t crowd them or they’ll steam instead of sear.

Cook for about 2 minutes on each side until they’re pink and slightly golden. Take them out and set them on a plate. They’ll finish cooking later.

Step 4: Cook the Bell Peppers

Add the other tablespoon of oil to the same pan. Toss in your peppers. Let them sit for a minute before stirring—you want some of those brown bits. Cook for about 4 minutes until they’re tender but still have some crunch. Nobody wants mushy peppers.

Step 5: Add Aromatics

Push the peppers to the side. Add the garlic and ginger to the center of the pan. Stir them around for maybe 30 seconds until you can smell them. That’s your cue.

Step 6: Finish Your Shrimp Pepper Stir Fry

Put the shrimp back in. Pour the sauce over everything. Toss it all together for about a minute until the sauce thickens slightly and everything’s coated.

That’s it. You’re done. This delicious shrimp and pepper stir fry dinner is ready.

Tips for the Best Shrimp and Pepper Stir Fry

A few things I’ve learned from making this easy shrimp stir fry with bell peppers probably a hundred times:

• Don’t skip drying the shrimp. Seriously. Wet shrimp = sad, gray shrimp.
• Keep the heat high. Stir fry needs heat. If your pan isn’t hot enough, everything just simmers and gets soggy.
• Have everything ready before you start. Once you begin cooking, there’s no time to chop more garlic or search for the soy sauce.
• Use a big enough pan. Crowding makes everything steam. You want sizzle, not steam.
• Taste the sauce before adding. Soy sauces vary in saltiness. If yours is really salty, use less or add more water.

Easy Shrimp Stir Fry Variations

This Quick & Easy Shrimp and Pepper Stir Fry is pretty flexible. Here’s what I’ve tried:

Add More Vegetables to Your Shrimp Stir Fry

Snap peas, broccoli, or sliced onions all work. Just add them with the peppers.

Make Spicy Shrimp Pepper Stir Fry

Red pepper flakes or a squirt of sriracha in the sauce. My husband does this. I don’t. We make it work.

Try Different Proteins

Swap shrimp for chicken (cut thin, cook longer) or tofu (press it first, then cube it). Same method works.

Serve Your Shrimp and Pepper Stir Fry

Serve over rice, noodles, or cauliflower rice. I’ve done all three depending on what’s in the house.

Change the Stir Fry Sauce

Try teriyaki sauce instead of soy and oyster sauce. Different vibe, still good.

Storing Leftover Shrimp Stir Fry

Leftovers keep in the fridge for up to 3 days in an airtight container. Be honest though—shrimp never tastes quite as good reheated. But it’s still decent.

To reheat, use a skillet over medium heat. Add a splash of water to loosen the sauce. Microwave works too, but the shrimp gets rubbery. 60 seconds max if you go that route.

I don’t recommend freezing this. The shrimp texture gets weird and the peppers turn to mush.

Quick & Easy Shrimp and Pepper Stir Fry FAQs

Can I use frozen shrimp for this Quick & Easy Shrimp and Pepper Stir Fry?

Yes. Just thaw them completely first. Run cold water over them for about 10 minutes, then pat them really dry. Frozen shrimp that aren’t dried well will make your stir fry watery.

What if I don’t have oyster sauce for my shrimp stir fry?

Use hoisin sauce instead. Or just skip it and add a bit more soy sauce. The flavor changes but it still works. I’ve done it when I forgot to buy oyster sauce (again).

Do I need cornstarch for shrimp pepper stir fry?

You don’t have to, but it helps them get that golden exterior instead of just turning pink. It also thickens the sauce a bit. If you skip it, everything’s just a little less…there.

Can I meal prep shrimp and pepper stir fry?

Sort of. You can chop the veggies and make the sauce ahead. Store them separately. But cook it fresh when you’re ready to eat. Pre-cooked shrimp stir fry gets sad and rubbery sitting around.

How do I fix salty shrimp stir fry sauce?

Add a squeeze of lime juice or a bit more honey. Sometimes I toss in extra peppers or serve it over more rice to balance it out. Next time, start with less soy sauce. You can always add more.

Final Note on This Easy Shrimp Recipe

This healthy shrimp and bell pepper stir fry isn’t going to change your life or anything. But it might save your Tuesday night when you’ve got nothing planned and everyone’s hungry.

I make it when I’m tired and when I’m not. When I remembered to defrost something and when I didn’t. It works either way. The recipe’s forgiving like that.

Just get your pan hot, work fast, and don’t overthink it. Twenty minutes later, dinner’s done.

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