What type of shrimp works best for this stir-fry?

Medium to large peeled and deveined shrimp are ideal for even cooking and juicy texture in stir-fries.

Can I use different colored bell peppers?

Yes, any color of bell peppers will work; mixing colors adds sweetness and visual appeal.

What can I substitute for oyster sauce?

Hoisin sauce or a mixture of soy sauce and a little sugar can be used as an alternative to oyster sauce.

How do I keep the shrimp from overcooking?

Stir-fry shrimp just until they turn pink and opaque, then remove from the heat to avoid toughness.

Which rice pairs well with this dish?

Steamed jasmine or white rice complements the flavors, but brown rice or quinoa are good substitutes.

Shrimp and Bell Pepper Stir-Fry with Garlic Soy Sauce

A bowl filled with shrimp and bell peppers, ready to be cooked. | myhomemaderecipe.com

There are evenings when all I want is a quick dinner packed with color and flavor. This shrimp and bell pepper stir-fry fits that craving perfectly. Plump juicy shrimp tossed with vibrant bell peppers and onions in a glossy sauce all come together faster than takeout and taste even better.

Even my picky family gets excited when they see this stir fry sizzling on the stovetop. The smell alone brings everyone wandering into the kitchen for a taste test.

Ingredients

Shrimp: about one pound of peeled and deveined shrimp choose medium to large size for a juicy bite and look for ones that smell clean and sweet
Bell peppers: two large try to get different color peppers for a beautiful mix and pick ones that feel firm and glossy
Onion: sliced one whole adds sweet undertones and a little extra crunch
Soy sauce: two tablespoons this drives umami flavor use a good quality regular soy sauce
Oyster sauce: one tablespoon deepens savoriness and brings subtle sweetness
Cornstarch: one tablespoon thickens the sauce to coat every bite look for clump free powder
Chicken broth: about half a cup creates a silky base and helps steam the veggies opt for low sodium
Garlic: two cloves minced for punchy aroma and authentic stir fry taste always use fresh if possible
Vegetable oil: one tablespoon neutral oil like peanut or canola for high heat cooking and no overpowering flavor

Instructions

Prep the Ingredients:: Peel and devein the shrimp using a small knife to remove the vein along the back. Pat them dry for best browning. Slice the bell peppers into thin strips and do the same with the onion. Mince the garlic and set everything close to the stove for fast cooking.
Mix the Sauce:: In a small bowl whisk together the soy sauce oyster sauce cornstarch and chicken broth. Whisk thoroughly until the cornstarch dissolves with no lumps this makes sure the sauce thickens evenly.
Sauté the Vegetables:: Heat the vegetable oil in a wok or large skillet over medium high heat until it just begins to shimmer. Add the garlic bell peppers and onion. Stir fry constantly for three to four minutes until softened but still crisp on the edges. The onions should be just turning translucent.
Cook the Shrimp:: Add the shrimp in a single layer. Stir fry for two to three minutes flipping so they cook evenly. The shrimp should just turn pink and curl into a loose C shape do not overcook.
Add the Sauce:: Pour in the sauce mixture and bring the heat to high. Stir rapidly so the sauce bubbles and thickens coating all the shrimp and vegetables. This only takes about one minute and you will see a shine on everything when it is ready.
Serve Hot:: Spoon the stir fry over cooked rice or noodles. Serve hot and enjoy the aroma straight from the pan.

A bowl of shrimp and peppers with a spicy sauce. | myhomemaderecipe.com

Oyster sauce is my secret weapon here. It reminds me of the dinners my grandma used to make when I was a child. She always had a bottle in the fridge and said a splash makes any stir fry completely irresistible. Now it is a staple in my kitchen too.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water to keep the shrimp tender and the veggies crisp. Avoid microwaving for too long since shrimp can get rubbery.

Ingredient Substitutions

Swap the shrimp with thin slices of chicken breast tofu or even scallops if you like. If you do not have oyster sauce a little hoisin sauce or extra soy sauce with a dash of sugar will do the trick. Any crunchy vegetable like snap peas or even broccoli works great in place of bell peppers.

Serving Suggestions

Serve this flavorful stir fry over steamed jasmine rice or scoop it onto noodles for something more filling. A sprinkle of toasted sesame seeds or fresh green onions adds another layer of flavor and makes everything look extra special.

Cultural Context

This stir fry takes inspiration from classic Chinese takeout dishes but is tailored to make the most of easy grocery finds. Stir frying quickly over high heat is a technique meant to lock in color and flavor. My favorite way to bring people to the table is by letting them watch the final toss in the wok the sizzle and aroma are irresistible.

A bowl of shrimp and peppers, with a spicy sauce, is ready to be served. | myhomemaderecipe.com

This stir fry is sure to become a weeknight favorite for its bright colors and bold flavors. Enjoy every colorful bite fresh from the pan.

Frequently Asked Questions

→ What type of shrimp works best for this stir-fry?: Medium to large peeled and deveined shrimp are ideal for even cooking and juicy texture in stir-fries.
→ Can I use different colored bell peppers?: Yes, any color of bell peppers will work; mixing colors adds sweetness and visual appeal.
→ What can I substitute for oyster sauce?: Hoisin sauce or a mixture of soy sauce and a little sugar can be used as an alternative to oyster sauce.
→ How do I keep the shrimp from overcooking?: Stir-fry shrimp just until they turn pink and opaque, then remove from the heat to avoid toughness.
→ Which rice pairs well with this dish?: Steamed jasmine or white rice complements the flavors, but brown rice or quinoa are good substitutes.