Shrimp and Bell Pepper Stir-Fry (Print version)
Juicy shrimp, crisp bell peppers, and a glossy garlic ginger sauce cooked fast in one hot skillet.
# Ingredients:
For the sauce
01 -
1/4 cup (60 ml) gluten-free tamari
02 -
2 tablespoons water
03 -
1 tablespoon rice vinegar
04 -
1 tablespoon honey
05 -
2 teaspoons cornstarch
06 -
1 teaspoon toasted sesame oil
07 -
1/4 teaspoon red pepper flakes, optional
For the stir-fry
08 -
1 1/4 lb (565 g) large shrimp, peeled and deveined
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
2 tablespoons avocado oil or other high-heat neutral oil, divided
12 -
3 bell peppers, mixed colors, sliced into thin strips
13 -
1 small yellow onion, thinly sliced
14 -
3 cloves garlic, minced
15 -
1 tablespoon fresh ginger, minced
16 -
2 scallions, thinly sliced
17 -
Cooked rice or cauliflower rice, for serving, optional
# Instructions:
01 -
Whisk tamari, water, rice vinegar, honey, cornstarch, sesame oil, and red pepper flakes in a small bowl until smooth. Set it beside the stove.
02 -
Pat the shrimp dry with paper towels. Season with salt and black pepper so the surface can sear instead of steam.
03 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 1 minute per side, just until pink and opaque. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the skillet. Add bell peppers and onion, then stir-fry for 3-4 minutes until the peppers are bright and crisp-tender.
05 -
Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant.
06 -
Return the shrimp to the skillet. Stir the sauce once more, pour it in, and toss for 1-2 minutes until glossy and lightly thickened. Top with scallions and serve hot.
# Good to know:
01 -
Nutrition estimate does not include rice or cauliflower rice.
02 -
Use certified gluten-free tamari if serving someone who avoids gluten.
03 -
Best eaten right after cooking while the peppers are crisp.