Shrimp Stir-Fry with Bell Peppers and Snap Peas
Vibrant shrimp and vegetables stir-fried in a savory sauce, ready in under 20 minutes for a healthy weeknight meal. This asian-inspired seafood ready in about 20 minutes pairs peeled and deveined shrimp, vegetable oil, sliced red bell pepper 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 2 tbsp vegetable oil
- 1, sliced red bell pepper
- 1 cup snap peas
- 3 cloves, minced garlic
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/4 cup water
- 1/4 tsp, optional red pepper flakes
Instructions
- Step 1: Pat the 1 lb shrimp dry with paper towels and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
- Step 3: Add the 1 lb shrimp to the skillet and stir-fry for 2-3 minutes until pink and opaque, then remove and set aside.
- Step 4: In the same skillet, add 1 sliced red bell pepper and 1 cup snap peas. Stir-fry for 2 minutes until crisp-tender.
- Step 5: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
- Step 6: In a small bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water. Pour into the skillet and stir until the sauce thickens and coats the vegetables, about 1 minute.
- Step 7: Return the shrimp to the skillet and stir to combine. Add 1/4 tsp red pepper flakes if using and cook for 1 more minute to heat through.
- Step 8: Serve hot over rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp Stir-Fry with Bell Peppers and Snap Peas 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 Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Shrimp Stir-Fry with Bell Peppers and Snap Peas?
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 Snap Peas 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 Snap Peas?
Asian 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.
What others are saying
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
