Shrimp and Pepper Stir Fry
A quick and colorful shrimp and pepper stir fry perfect for weeknight dinners, featuring a savory-sweet soy-honey glaze.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined medium or large
- 2-3 pieces bell peppers, assorted colors, thinly sliced
Sauce and Cooking Ingredients
- 2 tablespoons sesame oil toasted sesame oil gives more aroma
- 2-3 tablespoons soy sauce low-sodium works well
- 1-2 tablespoons honey adjust to taste
- cooked servings rice or noodles for serving
Optional Enhancements
- 1 clove garlic, minced adds depth
- 1 teaspoon grated fresh ginger for brightness
- 1/2 teaspoon red pepper flakes or a squirt of Sriracha for heat
- 1 teaspoon cornstarch mixed with 2 tablespoons water if you prefer a glossy, thicker sauce
Instructions
Preparation
- Pat shrimp dry with paper towels. Slice bell peppers into thin strips.
- Whisk soy sauce and honey in a small bowl; add garlic and ginger if using.
Cooking
- Heat a large skillet or wok over medium-high heat. Add sesame oil and let shimmer.
- Add shrimp in a single layer and cook for 1½-2 minutes per side until pink and opaque.
- Transfer shrimp to a plate to avoid overcooking.
- Add bell peppers to the hot pan and stir-fry for 2-3 minutes until crisp-tender.
- If using garlic or ginger, add in the last 30 seconds to avoid burning.
- Return shrimp to the pan and pour the soy-honey mixture over everything, tossing to coat.
- If you want a thicker sauce, stir in the cornstarch slurry and cook for 30-60 seconds until glossy.
Finishing
- Taste and adjust seasoning as needed. Serve hot over rice or noodles.
Notes
Great served over steamed jasmine or basmati rice or soft egg noodles. Can be garnished with sesame seeds, lime wedges, or crushed nuts.