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Shrimp and bell peppers simmered with your favorite sweet and spicy barbecue sauce add up to this mildly spicy Shrimp and Pepper Stir Fry. With a total time of less than 30 minutes, this savory-sweet skillet is great for those busy weeknights.
Stir fries have long been one of my go-to choices for simple and delicious dinners. It shows up in my other recipes, like this garlic shrimp stir fry lately. But, there is something really special about this shrimp and pepper stir fry recipe. You’d never believe it was “just” barbecue sauce, but using it here is the kind of shortcut that I just have to share.
Shrimp and Pepper Stir Fry
If you are inclined to roll your eyes at using barbecue sauce in a stir fry, just know that you’re not alone. This was something I tried on a whim many years ago and I was shocked at how good it actually is. And, using spicy barbecue sauce gives it just the right amount of gentle heat.
You can sub in a non-spicy variety of barbecue sauce, if you have concerns about it. But, I do strongly recommend trying it. The spiciness of the barbecue sauce is balanced with the sweet onions and peppers and the savory shrimp. So, the end result is only mildly spicy.
Ingredients and Substitutions
Shrimp – My preference is to use peeled and deveined shrimp. It keeps things simple and fast.
Bell Peppers – I love the sweetness that bell peppers bring, and I include a yellow and red pepper for variety.
Barbecue Sauce – While I typically make most of my own sauces, dressings, and dips from scratch, there are times when something off the shelf works just fine. This is one of them. All you need is a bottle of your favorite barbecue sauce.
Butter & Olive Oil – Butter and light olive oil help keep things from sticking in the pan.
Yellow Onion – The sauteed onion adds a mellow bite to the final dish.
The Garnish – I include green onions and cilantro for a fresh finish.
I made this twice in the past 2 weeks it is so very good. Tonight I’m changing it up just a bit. Same list of ingredients except for the shrimp I’m using beef strips tonight.
Notes on Equipment
- Chef’s knife. Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried this one. The price simply can’t be beat for quality.
- Cutting board
- Colander
- Spatula
- Measuring cups and spoons
- Fish spatula. You can use any sturdy wooden or metal spatula, but I find that with a flat-bottomed pan, the fish spatula really is the ultimate turner, stirrer, stir-fry tool.
- Large skillet
How to Make Shrimp and Pepper Stir Fry
Chopping the Vegetables: Before anything else, I chop the bell peppers and onions. Aim for vegetables about 3/4″ thick.
Cooking the Shrimp
Rinsing the Shrimp: After you transfer the shrimp in a colander in the sink, rinse with cold water and let drain.
Patting Them Dry: Be sure to dab any remaining moisture from the shrimp with a paper towel so that they are dry when they go into the pan.
Warming the Skillet: As you finish drying the shrimp, set a large large skillet over high heat on the stove.
Melting the Butter: Once the pan is hot, add about 2 tablespoons of butter to the pan and let it melt.
Adding the Shrimp: I lay out the shrimp in an even spread across the surface of the hot pan.
Cooking: Let the shrimp cook, without touching it, for about a minute.
Flipping: I use tongs to flip each shrimp over. Then, you just have to let them cook for another minute.
Removing the Shrimp: Once the shrimp is light pink and cooked all the way through, you can transfer them to a plate.
Making the Stir Fry
Preparing the Pan: At this point, you’ll need to turn down the heat to medium high. Then, it’s time to add the oil to the skillet.
Cooking the Onions: First, the onions go into the pan. Give them a toss to coat them with oil. They need to cook until slightly softened and they begin to brown, about 3 minutes.
Adding the Peppers: Next, I add the peppers to the pan and toss to coat. Let everything cook for another 2-3 minutes, until the peppers begin to soften slightly.
Turning Up the Heat: As you add the barbecue sauce to the pan and stir it together, increase the heat to high.
Bringing Everything Together: Once everything is simmering, return the shrimp to the pan. Toss thoroughly to coat and let it cook for another minute or so to thicken.
Chopping the Cilantro: While the sauce thickens, chop the cilantro and green onions.
Topping: I remove the stir fry from the heat and top with green onions and cilantro. Serve immediately.
Expert Tip
The most common downfall of recipe for shrimp and pepper stir fry has to be overcooking the shrimp. Shrimp can go from fully cooked to overcooked in the space of just a minute. How will you know that it’s done? It should feel fairly firm, but still tender. Not rubbery or dense. And, watch the shape. Depending on the size of the shrimp, you want to pull it when it is still a C-shape. If the tail has pulled in to complete the circle, it’s likely overdone.
Select the Right Skillet – Stir fries need a lot of space to breathe. If you don’t have enough room in the pan, you’ll end up boiling and steaming the contents instead of stir frying them. They should not crowd each other or pile up. If your pan isn’t big enough, you’ll need to cook your ingredients in batches.
Chop the Same Size – As you prep the vegetables for this stir fry, consistency is king. You want them to be no larger than 3/4″ thick. But, more importantly, you want them to be uniform in size. This ensures that they finish cooking together. Otherwise, you’ll end up with some that are still crunchy while others turn to mush.
Wait for the Shrimp – After you turn up the heat and add the barbecue sauce, wait until it’s bubbling to add the shrimp. The sauce will need to thicken slightly, caramelizing the sugars it contains with the vegetables. And, if you add the shrimp right away you’ll almost certainly end up overcooking it while it reduces.
Serving Suggestions
A stir fry like this is basically built to go over rice, and plain rice will work fine. But, this vegetable rice pilaf turns the rice into something worth its own headline.
If I want dinner to feel lighter than that, I go for something green instead of rice. A bowl of Asian carrot salad is the one I reach for most, since the vinegar contrasts the barbecue sauce wonderfully. My kale crunch salad does the same with more texture, and a plain romaine salad is what I make on nights where I just need dinner to be ready NOW.
Storage & Reheating
How to Store: This stir fry will keep in the refrigerator for up to 3 days.
How to Reheat: Pop a single portion into the microwave for 30 second increments until warmed through, taking care not to overheat the shrimp. If I’m heating up a larger batch, then I use a skillet on the stove at medium heat. Just don’t forget to add a splash of water to refresh the sauce.
More Shrimp Recipes
- Shrimp and Broccoli Pasta
- Honey Garlic Shrimp Stir Fry
- Shrimp Asparagus Pasta
- Weeknight Shrimp Piccata
Frequently Asked Questions
YES! The easiest method is to thaw it in the fridge overnight and then use it the following day. However, I am notorious for forgetting to defrost meat. And, that’s just one more reason why I love shrimp. You can place frozen shrimp in a colander under very cold running water and it will be ready to use in just a few minutes. PLEASE NOTE that the shrimp must be cooked immediately when thawed this way.
Don’t panic. Peeling and deveining shrimp only takes a few minutes. For each shrimp, grab the peel from the underside (where the legs are) and pull the shell back around the body. You can remove the tails as well, if that’s your preference.
For deveining, you’ll want to remove those dark, string veins along the back of each shrimp. To do this, I usually make a shallow cut (about 1/4″ deep) along the back of each shrimp with a knife. Then, I hook the string with the tip of my knife and gently use my fingers or a paper towel to remove it. Just rinse normally afterward, and you’re good to go!
Shrimp and Pepper Stir Fry
Ingredients
- 2 tablespoons butter
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon light olive oil
- ½ small yellow onion chopped into ¾-inch pieces
- 1 large red bell pepper chopped into ¾-inch pieces
- 1 large yellow bell pepper chopped into ¾-inch pieces
- ½ cup spicy barbecue sauce
- ¼ cup green onions sliced thin
- 2 tablespoons fresh cilantro chopped small
Instructions
Cook the Shrimp
- Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute.
- Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.
Make the Stir Fry
- Reduce the heat to medium high and the oil to the hot pan. Toss the onions in the oil and let them cook, while stirring occasionally, until they are slightly browned and barely softened, about 3 minutes. Add the peppers, toss with the onion, and let them soften slightly, about 2-3 minutes.
- Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly.
- Remove from the heat and add the green onions and cilantro. Serve by itself or over rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I usually don’t write reviews and I’m usually annoyed when people comment on a recipe after they’ve changed it, but had to do it myself today.
The same day that this recipe showed up in my in-box, my husband came home with four bell peppers and some thin sliced steak that was on sale. Perfect! I used the same ingredients, except beef instead of shrimp. I’m now looking forward to trying this recipe as written — and so is my husband. He raved about the meal that day, and the next morning, and then when he got it for leftovers. I see this fast becoming a family favorite no matter what meat I use. Thanks!
I’m thrilled that this was a hit! Thanks for taking the time to leave a comment, Jeannette.
I made this twice in the past 2 weeks it is so very good. Tonight I’m changing it up just a bit. Same list of ingredients except for the shrimp I’m using beef strips tonight.
Beef or chicken would be delicious, Lorne.