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This quick bell pepper shrimp recipe comes together in under 15 minutes, tossing tender shrimp and crisp bell pepper strips in a savory, balanced soy sauce blend. Perfect for busy weeknights when you need a hot meal on the table fast.
Table of Contents
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 7 minutes
- ⏱️ Total Time: 12 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~265 calories
- 🍳 Cook Method: Stir-fry
- ✨ Flavor Profile: Savory, slightly sweet, and tangy with juicy shrimp, crisp bell peppers, and fragrant garlic
- 🧩 Difficulty: Very easy (Perfect for a quick weeknight dinner)
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Shrimp And Bell Pepper Stir Fry
This shrimp and bell pepper stir fry is a nostalgic dish that goes back to my childhood. My mom made a version of this regularly when I was growing up, and it was always one of those comfort meals I looked forward to after a long day. I wanted to document this family favorite and share it with everyone here so you can enjoy it too.
While my mom’s original ingredients are still easy to find at Asian grocery stores or specialty markets, I have adapted the recipe over time using items that are widely available in standard Western supermarkets no matter where you are shopping. Back then, my mom made it with small, inexpensive baby shrimp because money was tight for our family. Today, I am using juicy tiger prawns that were on a great sale at the market.
Her original sauce combination was slightly different as well. Instead of regular soy sauce, she built her flavor base using taucheo (fermented yellow soybean paste) for a deep, salty umami. For sourness, she squeezed in fresh tamarind juice instead of vinegar, and she balanced it all out with a pinch of sugar. In my version today, I use kecap manis (Indonesian sweet soy sauce) to get that same sweet, savory depth without needing extra steps or hard-to-find ingredients.
Shopping Guide: Choosing The Right Ingredients
Getting the best results from a fast stir fry comes down to selecting quality fresh produce and seafood at the store.
- Selecting Fresh Shrimp: Look for shrimp that feel firm to the touch with translucent, shiny shells. They should smell clean and ocean-fresh with zero ammonia odor or soft, slimy spots. If buying frozen, pick raw peeled and deveined shrimp with no added salt or preservatives, and avoid pre-cooked frozen ones so they do not turn rubbery in the wok.
- Picking Bell Peppers: Choose peppers that feel heavy for their size with firm, tight skin and zero soft spots or wrinkling. Red, yellow, or orange peppers offer a sweeter flavor profile, while green peppers bring a crisp, slightly bitter bite.
- Finding Kecap Manis: This thick, sweet Indonesian soy sauce is key for getting that rich consistency and subtle caramel depth. It is typically sold in a tall glass or plastic bottle with a dark brown, almost syrup-like liquid inside, often labeled as “Sweet Soy Sauce” (Kecap Manis). You can easily spot it in the Asian aisle of most major supermarkets or at any Asian grocery store.
Sidenote: Not all bell peppers are created equal! Green peppers are picked early and carry the lowest nutrient levels. Yellow peppers pack the most Vitamin C, while fully ripened red ones are the sweetest and most nutrient-dense. Since they usually cost the same at the store, picking red or yellow gives you the best sweetness, flavor, and value for your money.
Ingredients You’ll Need
- Bell peppers
- Shrimp
- Kecap manis
- Chinese vinegar
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Choosing Your Shrimp
Check my shopping guide above for seafood buying tips. While I used tiger prawns because that is what I had on hand, small or baby shrimp are actually preferred here. Smaller shrimp are naturally sweeter and offer a springier, tender bite that pops in every mouthful.
Pro Tip #2: High Heat Neutral Oil
Use a high-smoke-point neutral oil like canola, vegetable, or peanut oil. It lets you sear everything fast over high heat without burning or altering the sauce flavors. Avoid using extra virgin olive oil or unrefined sesame oil here, as they burn easily at high wok temperatures and overpower the dish.
Pro Tip #3: Sliced Garlic Is Key
I slice the garlic thin because I love picking up those golden garlic chips with the sauce, but it also prevents burning in a hot pan. Sliced garlic browns gently to release aroma without turning bitter.
Pro Tip #4: Customize Your Peppers
I used yellow and green bell peppers here, but feel free to use whatever you have in the fridge. Red or orange peppers work great if you prefer a sweeter bite.
Easy Substitutions And Swaps
- Mom’s Original Sauce Swap: For her original version, swap the soy sauce, kecap manis, and clear vinegar for 1 teaspoon taucheo (fermented yellow soybean paste), 1 teaspoon tamarind juice, and 1/2 teaspoon sugar. Mash the taucheo slightly so it blends smoothly into the pan.
- Seafood Combo Twist: My mom used to toss in sliced squid with the shrimp. It gives you a nice bouncy texture and picks up all that sweet garlic sauce perfectly.
- Vinegar Alternatives: If you do not have clear Chinese rice vinegar on hand, standard white rice vinegar or apple cider vinegar works just fine.
How To Make Bell Pepper Shrimp
Get your oil shimmering hot in the pan, then throw in the garlic. Give it a few fast tosses just until you smell that warm garlic aroma filling the kitchen.
Pro Tip: Keep the garlic moving constantly so it stays pale gold. Scorched garlic ruins the whole dish.
Drop the bell peppers in next and give them a quick 1 to 2 minute workout in the pan. You want to take the raw edge off while keeping a solid crunch.
Toss your shrimp straight into the center with the peppers, letting them hit that high heat until they flash from translucent to light pink.
Splash in the soy sauce, sweet kecap manis, and Chinese vinegar. Stir everything together until the shrimp cook through and every piece is evenly coated in sauce.
Pro Tip: Watch their shape. Pull the pan off the burner the second they curl into a loose “C” shape so they stay tender.
Transfer to a serving dish and serve immediately with steamed white rice.
Pro Tip: Don’t leave any sauce behind. Scrape the pan clean and drizzle that extra sweet-and-savory garlic sauce right over your rice.
Frequently Asked Questions
No. Dark soy sauce is much saltier and far less sweet, so it will alter the flavor profile of the dish. The best substitute is a simple 1:1 mix of regular soy sauce and brown sugar stirred together until smooth.
Yes. Swap the regular soy sauce for tamari and make sure your kecap manis is certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat quickly in a hot pan over medium heat for 1 to 2 minutes until just warm. Microwave reheating often turns shrimp rubbery.
This recipe is 265 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Bell Pepper Shrimp
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, cut into slices
- 150 g bell peppers, cut into strips
- 200 g shrimp, shelled and deveined, pat dry
- 1 tablespoon soy sauce
- 2 teaspoons kecap manis, sweet soy sauce
- 1½ teaspoons Chinese vinegar, clear/white vinegar
Instructions
- Heat the oil in a wok or skillet over medium-high heat. Add the garlic and stir-fry until fragrant.
- Add the bell peppers and stir-fry for 1 to 2 minutes, until slightly softened but still crisp.
- Add the shrimp and stir-fry until they begin to turn pink.
- Add the soy sauce, kecap manis, and Chinese black vinegar. Continue stir-frying until the shrimp are cooked through and the sauce lightly coats the shrimp and bell peppers.
- Serve immediately with steamed white rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
