Best Shrimp And Bell Pepper Stir Fry Recipes

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SHRIMP AND BELL PEPPER STIR FRY



Shrimp and Bell Pepper Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SWEET AND SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER



Sweet and Sour Stir-Fry Shrimp With Broccoli and Red Bell Pepper image

You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 17

3 tablespoons vegetable oil
2 medium carrots, peeled and thinly sliced
1 medium onion, sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons chopped fresh garlic (or to taste)
2 teaspoons dried chili pepper flakes, to taste (optional)
1/4 cup water
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken broth
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 1/2 lbs large raw shrimp, peeled and deveined
2 cups broccoli florets
1 1/2 tablespoons cornstarch
1 tablespoon cold water
sesame seeds
3 green onions, chopped

Steps:

  • In a large wok heat oil over medium-high heat.
  • Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
  • In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
  • Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
  • In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
  • Serve topped sesame seeds then topped chopped green onions.

Nutrition Facts : Calories 440.7, Fat 16.5, SaturatedFat 2.1, Cholesterol 286, Sodium 2052.4, Carbohydrate 37.7, Fiber 3.4, Sugar 19.4, Protein 35.9

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