Spicy Peruvian-Style Shrimp Stir-Fry with Aji Amarillo

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Succulent shrimp stir-fried with vibrant Peruvian aji amarillo peppers, garlic, and fresh vegetables for a quick, zesty seafood dish. This Latin American recipe, ready in about 20 minutes, pairs large shrimp, aji amarillo paste, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 large shrimp
• 2 tbsp aji amarillo paste
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1 medium, thinly sliced red bell pepper
• 1 small, thinly sliced red onion
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 lb peeled and deveined large shrimp and 2 tbsp aji amarillo paste, stirring constantly to coat the shrimp. Cook for 3-4 minutes until shrimp turn pink and opaque.
3. Step 3: Add 1 thinly sliced red bell pepper and 1 small thinly sliced red onion, sautéing for another 3 minutes until vegetables soften but remain slightly crisp.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Remove from heat and serve immediately.