Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick shrimp stir-fry featuring colorful bell peppers tossed in a savory black bean sauce for a punch of umami and spice. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb peeled and deveined large shrimp with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  3. Step 3: In the same wok, add 1 sliced red bell pepper and 1 sliced yellow bell pepper. Stir-fry for 3 minutes until slightly softened but still crisp.
  4. Step 4: Add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp rinsed chopped fermented black beans. Stir-fry for 1 minute until aromatic.
  5. Step 5: Return shrimp to the wok. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and cook for 1 more minute until sauce thickens slightly and coats the shrimp and peppers.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.

Frequently asked questions

How long does Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp Stir-Fry with Bell Peppers and Black Bean Sauce?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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