Creamy Shrimp and Pepper Stir-Fry

Nothing brings people together like a good stir-fry, and this Creamy Shrimp and Pepper Stir-Fry has everything you need for a quick, flavorful, and healthy meal. If you’re like me, and you love the perfect balance between rich coconut milk, tender shrimp, and vibrant bell peppers, this dish will have you coming back for seconds! And the best part? It’s ready in just 25 minutes!

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Why You’ll Love This Recipe

• Ready in 25 minutes—perfect for busy weeknights.
• Flavor-packed—the rich coconut milk mixed with garlic, ginger, and lime creates a tangy, savory, and slightly creamy sauce.
• Nutritious—bell peppers add a dose of vitamins and antioxidants, while shrimp brings protein and omega-3s.
• Customizable—you can easily swap ingredients or adjust flavors to your liking.

Ingredients You’ll Need:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 1 cup coconut milk
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tsp cornstarch (optional, for thickening)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Necessary Tools:

• Large skillet or wok
• Spatula or wooden spoon
• Sharp knife for chopping
• Cutting board
• Measuring spoons and cups

Step-by-Step Instructions:

1. Sauté the Shrimp:

Start by heating 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp and sauté until they turn pink and opaque—about 2-3 minutes per side. Remove shrimp from the pan and set them aside. You don’t want to overcook them!

2. Cook the Peppers:

In the same pan, add the remaining olive oil. Toss in the sliced red, yellow, and green bell peppers. Stir-fry them for about 4-5 minutes, or until they become tender but still have a bit of crunch. This will ensure the peppers retain their bright color and sweet flavor.

3. Add Garlic and Ginger:

Now, stir in the minced garlic and ginger. Cook for just 1 minute, letting the flavors bloom without burning them.

4. Make the Sauce:

Pour in the coconut milk, soy sauce (or tamari), and lime juice. Let the sauce simmer for 3-4 minutes, allowing it to reduce slightly and intensify the flavors. If you want a thicker sauce, mix the cornstarch with a bit of water and stir it in at this point.

5. Toss in the Shrimp:

Return the cooked shrimp to the pan and toss everything together, making sure the shrimp is well-coated in the sauce. Heat for another 1-2 minutes to ensure the shrimp soak up all the flavors.

6. Garnish and Serve:

Remove the pan from heat, and garnish your dish with fresh cilantro. Serve it hot over steamed rice or noodles for a complete, satisfying meal.

Recipe Tips and Tricks:

• Adjust the Lime Juice: Love tangy flavors? Feel free to add more lime juice for a zesty kick!
• Spice It Up: If you like heat, sprinkle in some red pepper flakes or add a dash of sriracha to the sauce.
• Veggie Variations: Feel free to add other veggies like broccoli, snap peas, or baby corn for more variety and texture.
• Make It Creamier: Want even more creaminess? Add a bit more coconut milk or stir in some heavy cream at the end for an extra rich sauce.

What to Serve with Creamy Shrimp Stir-Fry:

• Rice: Jasmine or basmati rice is perfect to soak up all the delicious sauce.
• Noodles: Toss the shrimp and peppers over some stir-fried noodles or soba for a fun twist.
• Side Salad: A light side salad with a tangy vinaigrette can balance the creaminess of the sauce.

Storage Instructions:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat to keep the shrimp tender.
• Freezer: This stir-fry is freezer-friendly. Freeze it in individual portions, and when you’re ready to eat, let it thaw overnight in the fridge and reheat in a skillet.

Frequently Asked Questions (FAQ):

Can I Use Frozen Shrimp?

Yes, you can use frozen shrimp! Just make sure to thaw them properly before cooking. Place the shrimp in a bowl of cold water for 15-20 minutes or thaw them overnight in the fridge.

Can I Make This Vegan?

You can easily swap the shrimp for tofu or tempeh and use vegetable broth instead of coconut milk for a lighter sauce. It’s a simple and tasty plant-based alternative.

What If I Don’t Have Coconut Milk?

No coconut milk? No problem! You can use heavy cream or even a dairy-free milk like almond or cashew milk for a different, yet deliciously creamy sauce.

Conclusion:

There you have it! A quick, creamy, and flavor-packed Shrimp and Pepper Stir-Fry that’s perfect for busy weeknights or when you’re craving something satisfying yet healthy. It’s loaded with good-for-you ingredients, comes together in a flash, and is anything but boring!

If you try this recipe, I’d love to see your creations! Don’t forget to share your photos on Pinterest and tag me.

Looking for more shrimp inspiration? Be sure to check out my other delicious shrimp recipes:

• Garlic Shrimp Loaded Fries – a fun twist on comfort food with savory, garlicky shrimp piled on crispy fries.
• Lemon Butter Baked Shrimp – a simple, buttery dish bursting with fresh citrus flavors.
• Spicy Cajun Salmon and Shrimp Delight – for those who crave a fiery, flavor-packed seafood feast.

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 25g
• Carbs: 12g
• Fat: 22g
• Fiber: 3g

Enjoy!

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