Shrimp Peppers and Pea Pods Stir Fry
Elevate your weeknight dinners with this vibrant and flavor-packed Shrimp Peppers and Pea Pods Stir Fry! Bursting with colorful red and yellow bell peppers, crisp snow pea pods, and tender, juicy shrimp, this quick and easy stir-fry is a feast for the senses. Infused with the aromatic blend of garlic and ginger, and coated in a luscious soy and oyster sauce glaze, every bite delivers the perfect balance of savory and fresh flavors. Ready in just 25 minutes, this one-pan dish is perfect for busy evenings and pairs beautifully with fluffy jasmine rice for a complete meal. Healthy, delicious, and packed with protein, this recipe is a must-have for fans of quick stir-fry dinners!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 large Red bell pepper, thinly sliced
- 1 large Yellow bell pepper, thinly sliced
- 1 cup Snow pea pods, trimmed
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, finely grated
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions, sliced for garnish
- 2 cups Cooked jasmine rice, for serving (optional)
Instructions
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth. Set aside.
Season the shrimp with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and stir fry for 2-3 minutes, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and stir fry for about 30 seconds until fragrant.
Add the red and yellow bell peppers along with the pea pods. Stir fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the shrimp to the skillet. Pour the sauce mixture over the shrimp and vegetables, stirring to combine. Cook for another 2-3 minutes until the sauce thickens and everything is coated evenly.
Remove from heat and garnish with sliced green onions. Serve with cooked jasmine rice if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.6 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
