Shrimp and Pepper Stir Fry

Print Recipe

5 from 1 vote

Shrimp and peppers in your favorite barbecue sauce over rice is a sweet, spicy delicious shrimp bell pepper stir fry.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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

To make this a truly fast dinner recipe, I like to buy the shrimp peeled and deveined. If you’re working with shrimp in the shell, it will take a few extra minutes to prep it prior to starting the recipe.

Nutrition