Spicy Shrimp Stir-Fry with Bell Peppers and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and vibrant stir-fry featuring tender shrimp, crisp bell peppers, and crunchy cashews tossed in a spicy soy-ginger sauce. This asian-inspired seafood ready in about 25 minutes pairs peeled and deveined large shrimp, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 1 lb peeled shrimp with 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1/2 tsp red chili flakes. Let marinate 5 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1/3 cup raw cashews and stir-fry for 1 minute until lightly toasted, then remove and set aside.
  3. Step 3: Add marinated shrimp to the wok and stir-fry for 2-3 minutes until pink and just cooked through, then transfer to a plate.
  4. Step 4: Add sliced 1 large red bell pepper and 1 large yellow bell pepper to the wok and stir-fry for 3-4 minutes until just tender but still crisp.
  5. Step 5: Return shrimp and toasted cashews to the wok, toss everything together for 1 minute until heated through. Garnish with 2 sliced green onions and serve immediately over rice or noodles.

Frequently asked questions

How long does Spicy Shrimp Stir-Fry with Bell Peppers and Cashews take to make?

Total time is about 25 minutes (10 min prep + 15 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 Spicy Shrimp Stir-Fry with Bell Peppers and Cashews?

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 soy sauce from drying out.

Can I substitute ingredients in Spicy Shrimp Stir-Fry with Bell Peppers and Cashews?

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 Spicy Shrimp Stir-Fry with Bell Peppers and Cashews 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 Spicy Shrimp Stir-Fry with Bell Peppers and Cashews?

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.

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