Spicy Three Pepper Shrimp
Get ready to spice up your weeknight dinners with this irresistible Spicy Three Pepper Shrimp recipe! Bursting with vibrant colors and bold flavors, this easy dish combines succulent shrimp with a trio of crisp red, yellow, and green bell peppers. Infused with a zesty sauce made from lime juice, honey, soy sauce, and aromatic spices like smoked paprika and cayenne pepper, it strikes the perfect balance of heat and tang. A quick stir-fry with fresh garlic and ginger ensures every bite is packed with savory goodness. Serve it over fragrant jasmine rice or enjoy on its own for a lively, low-carb feast. Ready in just 25 minutes, this one-pan wonder is ideal for busy nights or entertaining guests with style. Keywords: spicy shrimp recipe, three pepper stir-fry, quick dinner, easy shrimp stir-fry, bold flavors.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili flakes
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 whole lime, juiced
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 cups cooked jasmine rice (for serving, optional)
Instructions
Clean and pat the shrimp dry with paper towels. Set aside.
In a small bowl, whisk together lime juice, soy sauce, honey, smoked paprika, cayenne pepper, chili flakes, and a pinch of salt. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced red, yellow, and green bell peppers to the skillet. Stir-fry for 3-4 minutes until just tender but still crisp. Remove the peppers from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the shrimp to the skillet and sprinkle with salt and black pepper. Cook for 2-3 minutes on one side until they start to turn pink.
Flip the shrimp and pour the prepared sauce over them. Continue cooking for 2 more minutes, stirring occasionally to coat the shrimp in the sauce.
Return the cooked peppers to the skillet and toss everything together until heated through, about 1 minute.
Remove the skillet from heat and sprinkle the dish with fresh cilantro if desired.
Serve immediately over cooked jasmine rice for a complete meal or enjoy on its own.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 33.7 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2550 mg | 54% | |
*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.
