Shrimp Stir-Fry with Ginger and Bell Peppers
A quick and vibrant Asian-inspired stir-fry featuring tender shrimp tossed with crisp bell peppers and fragrant ginger in a savory soy sauce. This asian-inspired seafood (gluten free option) ready in about 20 minutes pairs peeled and deveined raw shrimp, vegetable oil, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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
- 12 oz, peeled and deveined raw shrimp
- 2 tbsp vegetable oil
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic cloves
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks sliced, for garnish green onions
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until just smoking. Add 12 oz peeled and deveined raw shrimp, and stir-fry for 2 minutes until they begin to turn pink but are not fully cooked.
- Step 2: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the pan. Stir-fry with the shrimp for 30 seconds until fragrant.
- Step 3: Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper. Stir-fry for 3-4 minutes until the peppers are crisp-tender.
- Step 4: Pour in 3 tbsp soy sauce and drizzle 1 tsp sesame oil over the mixture. Toss everything together and cook for another 1-2 minutes until the shrimp are fully cooked and the sauce coats the vegetables.
- Step 5: Remove from heat, sprinkle 2 sliced green onions and 1/4 tsp red chili flakes if using for a subtle heat. Serve immediately over steamed rice or noodles.
Frequently asked questions
How long does Shrimp Stir-Fry with Ginger and Bell Peppers 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 Ginger and Bell Peppers?
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 vegetable oil from drying out.
Can I substitute ingredients in Shrimp Stir-Fry with Ginger and Bell Peppers?
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 Ginger and Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Shrimp Stir-Fry with Ginger and Bell Peppers gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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