Spicy Shrimp Stir-Fry with Bell Peppers and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and vibrant stir-fry featuring succulent shrimp tossed with crisp bell peppers and a bold garlic-chili sauce that wakes up your taste buds. This Asian-inspired comfort-food recipe, ready in about 20 minutes, pairs large shrimp, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 Asian cuisine 250 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1, sliced into thin strips red bell pepper
1, sliced into thin strips green bell pepper
4, thinly sliced garlic cloves
1 tsp red chili flakes
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp fresh lime juice
2 tbsp chopped cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until hot but not smoking. Add 1 lb peeled shrimp and stir-fry for 2 minutes until they start turning pink.
Step 2: Add 4 thinly sliced garlic cloves, 1 tsp red chili flakes, and stir-fry for 30 seconds until fragrant.
Step 3: Toss in 1 sliced red bell pepper and 1 sliced green bell pepper. Stir-fry for 3-4 minutes until peppers are crisp-tender.
Step 4: Pour 2 tbsp soy sauce and 1 tbsp sesame oil over the shrimp and peppers, tossing to coat evenly.
Step 5: Remove from heat, drizzle with 1 tbsp fresh lime juice, sprinkle with 2 tbsp chopped cilantro, and serve over steamed jasmine rice or noodles.