Best 2 Shrimp And Pepper Stir Fry Recipes

Welcome to the ultimate guide to cooking a delicious and satisfying shrimp and pepper stir fry! In this article, we will take you on a culinary journey, exploring the vibrant flavors and textures of this classic dish. Get ready to ignite your taste buds as we delve into the secrets of creating a stir fry that is packed with tender shrimp, crisp bell peppers, and a savory sauce that will transport you to the heart of an Asian kitchen. Whether you're a seasoned stir-fry enthusiast or new to the world of wok cooking, this article will provide you with all the essential tips, tricks, and recipe variations you need to create a mouthwatering stir fry that will impress your family and friends.

Here are our top 2 tried and tested recipes!

SHRIMP AND BELL PEPPER STIR FRY

Shrimp and Bell Pepper Stir Fry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SHRIMP AND PEPPER STIR-FRY

Shrimp and Pepper Stir-Fry image

Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice - a delightful meal that can be made ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/2 cups water
1 1/2 cups uncooked instant brown rice
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
2 teaspoons cornstarch
3/4 teaspoon ground ginger
1 tablespoon canola oil
2 medium green onions, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1 medium red bell pepper, cut into thin strips (1 1/2 cups)
1 medium green bell pepper, cut into thin strips (1 1/2 cups)
12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1 cup halved cherry tomatoes

Steps:

In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 120 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

Tips:

Mise en place: Shrimp and pepper stir-fry is a quick and easy dish, but it's important to have all of your ingredients prepped and ready to go before you start cooking. This will help ensure that the dish comes together quickly and easily.
Use fresh, high-quality ingredients: The fresher and better quality your ingredients are, the better your stir-fry will be. Look for plump, firm shrimp and crisp, brightly colored peppers.
Don't overcrowd the wok or pan: When stir-frying, it's important to not overcrowd the wok or pan. This will prevent the ingredients from cooking evenly and will make the dish soggy.
Cook the shrimp and vegetables in batches if necessary: If you have a lot of shrimp and vegetables to cook, you may need to cook them in batches. This will help ensure that they cook evenly and don't get overcooked.
Use a high heat: Stir-fries should be cooked over a high heat to ensure that the ingredients cook quickly and evenly. This will help prevent the vegetables from becoming soggy and the shrimp from becoming tough.
Season to taste: Once the stir-fry is cooked, season it to taste with salt, pepper, and other desired seasonings. You can also add a splash of soy sauce or rice vinegar for extra flavor.

Conclusion:

Shrimp and pepper stir-fry is a delicious, healthy, and easy-to-make dish that's perfect for a quick and easy weeknight meal. With a few simple tips, you can make sure that your stir-fry turns out perfectly every time. So next time you're looking for a quick and easy meal, give shrimp and pepper stir-fry a try!