This Shrimp and Bell Pepper Stir-Fry is a vibrant, colorful dish that brings together plump, juicy shrimp and crisp bell peppers in a glossy, savory sauce. Perfect for a quick weeknight dinner or a satisfying lunch, this stir-fry bursts with fresh flavor and makes every bite an exciting mix of textures. Served best over steaming rice, the savory sauce clings to each ingredient, creating a harmonious balance of sweet, savory, and umami notes.
Ingredients (Serves 4):
- 450 g peeled and deveined shrimp — medium to large size, chosen for succulence and ease of eating
- 2 large bell peppers — choose a mix of colors (red, yellow, green) for visual appeal and natural sweetness
- 1 whole onion — thinly sliced, adding aromatic sweetness and delicate texture
- 2 cloves garlic — minced finely to release their pungent aroma into the oil
- 2 tbsp soy sauce — the salty, umami backbone of the sauce
- 1 tbsp oyster sauce — deepens flavor with a subtle sweetness and complexity
- 1 tbsp cornstarch — used to thicken the sauce so it coats ingredients uniformly
- ~120 ml chicken broth — a mild liquid base that keeps the sauce rich without overpowering
- 1 tbsp vegetable oil — a neutral oil good for high-heat stir-frying
Detailed Instructions
1. Prepare Your Ingredients for Cooking
Start by preparing everything before you turn on the heat. First, if your shrimp are not yet peeled and deveined, gently pull off the shells and use a small, sharp knife to remove the vein running along the back of each shrimp. Rinse them briefly under cool water and thoroughly pat them dry with paper towels. Dry shrimp sear more evenly and develop better texture when stir-fried.
Slice the bell peppers into long, thin strips — aim for uniform slices so they cook at the same rate. Peel and slice the onion into slender strips as well; its sweet flavor deepens as it hits the heat. Mince the garlic finely so it releases its aroma instantly when it hits the hot oil. Having all elements ready and within easy reach near the stove will make the cooking process smooth and fast.
2. Mix the Sauce
In a small mixing bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Keep whisking until the cornstarch dissolves completely and there are no lumps. This mixture will thicken into a glossy, rich sauce when added to the hot wok. Taking a moment to get this right now means the final cooking step will be seamless.
3. Heat the Pan and Begin Stir-Frying
Place a wok or a very large skillet over medium-high heat and add the tablespoon of vegetable oil. Heat until the oil starts to shimmer — this indicates it’s hot enough to sear ingredients quickly without steaming them. Add the minced garlic first; stir constantly for just a few seconds until its fragrance fills the air. Then add the bell pepper strips and onion. Stir constantly, tossing them in quick arcs with your cooking utensil.
You’re looking to soften the vegetables while retaining a slight crispness, so cook them for about three to four minutes. The onions should start to turn translucent while the bell peppers still hold their bright color and firm texture.
4. Cook the Shrimp
Slide the shrimp into the wok in a single layer if possible, positioning each piece so it touches the hot surface. Stir-fry for about two to three minutes, flipping them gently as they cook. You’ll notice the shrimp turning from gray and translucent to a pink-white hue and curling slightly into a loose C shape — a sign they’re perfectly cooked. Be careful not to overcook; shrimp become rubbery if left on heat too long.
5. Add the Sauce and Finish the Dish
Pour your prepared sauce mixture over the shrimp and vegetables. Increase the heat to high and use swift, continuous stirring to bring the liquid to a bubbling boil. The cornstarch will react quickly, and within about one minute the sauce will thicken considerably and transform into a glossy coating that clings to every piece of shrimp and vegetable. You’ll see a beautiful sheen and aroma — a finish that makes this dish irresistible.
6. Serve Immediately While Hot
Once the sauce has thickened and everything is well coated, remove the pan from the heat. Spoon the stir-fry over freshly cooked steamed rice or your favorite noodles. Serving immediately ensures the shrimp stays tender and the vegetables retain their vibrant crunch. This dish also makes great leftovers if stored properly and reheated gently, but it truly shines fresh off the stove.