Shrimp & Pepper Stir-Fry

Servings: 4
Prep Time: 10 minutes
Cook Time: 8–10 minutes

Ingredients

For the Stir-Fry

• 1 lb (450 g) shrimp, peeled & deveined

• 2 bell peppers (red & green), sliced

• 1 small onion, sliced

• 2 tablespoons vegetable or sesame oil

• 3 cloves garlic, minced

• 1 teaspoon grated ginger (optional)

For the Sauce

• ¼ cup soy sauce (low sodium)

• 2 tablespoons oyster sauce

• 1 tablespoon honey or brown sugar

• 1 teaspoon cornstarch

• ¼ cup water or chicken broth

• ½ teaspoon black pepper

• 1 teaspoon sesame oil

• Chili flakes (optional)

Instructions

1. Make the sauce: Whisk all sauce ingredients in a bowl and set aside.

2. Cook shrimp: Heat 1 tablespoon oil in a wok over high heat. Add shrimp, season lightly, and cook 1–2 minutes per side until pink. Remove and set aside.

3. Stir-fry veggies: Add remaining oil. Sauté peppers and onion 2–3 minutes until crisp-tender.

4. Add aromatics: Stir in garlic and ginger; cook 30 seconds.

5. Combine: Return shrimp to pan. Pour in sauce and toss well.

6. Thicken: Cook 1–2 minutes until sauce thickens and coats evenly.

7. Serve hot with rice, noodles, or cauliflower rice.

Tips & Variations

• Don’t overcook shrimp—they turn rubbery

• Add broccoli or snap peas for extra veggies

• For spice, add chili garlic sauce or sriracha