Bell Pepper Shrimp
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.
Servings: 2 people
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.
Nutrition
Serving: 2people | Calories: 265kcal | Carbohydrates: 12g | Protein: 22g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 734mg | Potassium: 459mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2349IU | Vitamin C: 97mg | Calcium: 79mg | Iron: 1mg