Shrimp Peppers Stir Fry Recipes

SHRIMP AND BELL PEPPER STIR FRY

Shrimp and Bell Pepper Stir Fry image

Provided by Ree Drummond : Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SHRIMP AND PEPPER STIR-FRY

Shrimp and Pepper Stir-Fry image

Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice - a delightful meal that can be made ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/2 cups water
1 1/2 cups uncooked instant brown rice
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
2 teaspoons cornstarch
3/4 teaspoon ground ginger
1 tablespoon canola oil
2 medium green onions, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1 medium red bell pepper, cut into thin strips (1 1/2 cups)
1 medium green bell pepper, cut into thin strips (1 1/2 cups)
12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1 cup halved cherry tomatoes

Steps:

In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 120 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

SHRIMP & PEPPERS STIR FRY

Shrimp & Peppers Stir Fry image

This is a good one that combines the 4 basic food groups ,Shrimp, Onions, peppers, and Mushrooms. All in all a well balanced meal.

Provided by Pierre Dance

Categories Chinese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chicken stock
4 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
2 tablespoons oil
1 lb shrimp, peeled, veined (30 count)
3 green onions, sliced, all the white, some green
1 tablespoon garlic, minced
2 tablespoons oil
1 red bell pepper, julienne
1 green bell pepper, julienne
1/2 lb mushroom, thickly sliced

Steps:

Combine the first 7 Sauce ingredients, set aside.
Heat the wok.
Add Oil, swirl to coat.
Add the shrimp and stir fry 1 1/2 minutes.
Add Green Onions and Garlic, cook 30 seconds more.
Empty the wok, scrape the good stuff and save.
Reheat the wok, Add Oil, Swirl to coat.
Add the Bell Peppers, stir fry 2 minutes.
Add the mushrooms, stir fry 1 more minute.
Push the peppers to the sides of the wok.
Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
Return the shrimp, stir with vegetables and sauce 'til heated through.
Serve.

Nutrition Facts : Calories 287.6, Fat 16.6, SaturatedFat 2.2, Cholesterol 143.8, Sodium 1698, Carbohydrate 12.8, Fiber 2.2, Sugar 5.3, Protein 20.7

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