Garlic Shrimp and Pepper Stir-Fry
Garlic Shrimp and Pepper Stir-Fry is one of our favorite quick dinners. I start this quick dish by making a light stir-fry sauce. Then, I cook lots of bell peppers and. Finally, I cook plump shrimp in lots of garlic butter and toss everything with the stir-fry sauce. We like this stir-fry for several reasons. First of all, I like that I can make this shrimp dish in just twenty minutes. Secondly, I like that served on top of rice, this shrimp dish is a complete meal. No side dishes are necessary. And, lastly, we all love the tender shrimp, the crisp peppers, and the savory sauce.
The Equipment I Used
- A Large Skillet- I used a large cast iron skillet. But you could use any large skillet.
The Ingredients Needed for Garlic Shrimp and Bell Pepper Stir Fry
- Stock- I used lobster stock, but you can also use chicken stock. I always like to make my own stock. I’ve attached a stock recipe below.
- Mirin- You can find this in the Asian section of your market.
- Soy Sauce- I like the Kikkoman brand soy sauce. Use the light soy sauce.
- Cornstarch- Use this to thicken the sauce.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Ginger- Use fresh ginger root. You can also store this in the freezer.
- Shrimp- I greatly prefer Gulf shrimp. I just think they taste better. You’ll need to shell and devein them.
- Cilantro and Lime- I use these to garnish the dish.
How I Made my Stir-Fry
- First, I prepared all the ingredients. With a stir-fry you really need to have all your ingredients ready to add the pan, before you start cooking.
- Then, I cooked the peppers and shrimp.
- Finally, I tossed everything with the stir-fry sauce.
If you like shrimp, you need to try this light and delicious Garlic Shrimp and Pepper Stir-Fry.
Garlic Shrimp and Pepper Stir- Fry
Plump shrimp and bell peppers stir-fried in a light soy and mirin sauce.
Ingredients
- ⅓ cup lobster or shrimp or chicken stock
- 1 tbsp. mirin
- 1 tsp. cornstarch
- 1 tbsp. low salt soy sauce
- 1 tbsp. honey
- ¼ tsp. red pepper flakes
- 1 tbsp. extra virgin olive oil
- 2 cups bell peppers, sliced thinly
- 2 tbsp. unsalted butter
- ¼ cup minced garlic
- 1 tbsp. grated ginger
- 1 pound Gulf shrimp, or another kind of shrimp, peeled and deveined
- 2 tbsp. minced chives
- 2 tbsp, cilantro leaves
- 1 lime, cut into wedges
Instructions
- Begin by mixing together the stir fry sauce: In a bowl stir together the stock, mirin, cornstarch, soy sauce, honey, and red pepper flakes. Set aside.
- Heat the oil in a large skillet. Cook the peppers on medium heat until they're tender crisp, for about five minutes. Remove to a plate.
- Turn the heat to low and melt the butter in the pan. Add the garlic and ginger and cook until the garlic is soft. Add the shrimp and chives and cook shrimp on both sides until they're pink and cooked through. Remove them to a plate.
- Turn the heat to medium and add the sauce to the pan. Bring the sauce to a simmer, stirring to deglaze the pan. Add the peppers and shrimp back to the pan and stir until everything is coated by the sauce. Sprinkle with the cilantro and serve over rice with the lime wedges.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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