Shrimp Bell Pepper Stir Fry

5 from 1 vote

Shrimp, peppers, and pineapple 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
1-2 teaspoons olive oil
1 large red bell pepper chopped into bite-size pieces
2 cups fresh pineapple sliced and cut bite-size or 14 ounce can pineapple chunks, drained
½ cup spicy barbecue sauce or your favorite spicy store-bought sauce
3 green onions sliced thin

Instructions

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.
Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 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. 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