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Shrimp and Pepper Stir-Fry

4

28 min

Shrimp and Pepper Stir-Fry

Shrimp and Pepper Stir-Fry Photo 1

Time

28 min

Serving

4 persons

Calories

353

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
Shrimp and peppers take center stage in this simple but colorful stir-fry with lots of veggies. Serve over steamed rice or rice noodles.

Ingredients

  • chicken broth: 0.5 cup
  • low-sodium soy sauce: 0.25 cup
  • rice wine vinegar: 2 Tbsp
  • brown sugar: 1 Tbsp
  • cornstarch: 1 Tbsp
  • garlic powder: 0.5 tsp
  • red pepper: 0.25 tsp (crushed)
  • peanut oil: 2 Tbsp (divided)
  • red bell pepper: 1 piece (cut into thin strips)
  • yellow bell pepper: 1 piece (cut into thin strips)
  • red onion, cut into 1/4-inch wedges: 1 piece
  • ounces snow peas: 8 piece (trimmed)
  • green onions: 6 piece (chopped)
  • 1/2 pounds large shrimp: 1 piece (peeled and deveined)

Metric Conversion

Stages of cooking

Shrimp and Pepper Stir-Fry Photo 21
Shrimp and Pepper Stir-Fry Photo 32
Shrimp and Pepper Stir-Fry Photo 43
  1. Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
    Shrimp and Pepper Stir-Fry Photo 2
  2. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add red pepper, yellow pepper, red onion, snow peas, and green onion, and saute until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables to a large bowl.
    Shrimp and Pepper Stir-Fry Photo 3
  3. Lower heat to medium-high and add remaining 1 tablespoon oil. Cook shrimp for 2 minutes, flipping over halfway through. Return vegetables to the wok. Stir sauce and pour over shrimp and vegetables; stir constantly until sauce comes to a simmer and thickens, about 1 to 2 minutes.
    Shrimp and Pepper Stir-Fry Photo 4

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