Mediterranean Shrimp and Pepper Stir Fry
This Mediterranean Shrimp and Pepper Stir Fry is a quick and colorful meal that brings together tender shrimp, crisp bell peppers, and fragrant aromatics like garlic and ginger. The light yet flavorful sauce ties everything together with a balance of savory, tangy, and slightly sweet notes. It’s a wholesome recipe that’s perfect for busy weeknights when you want something fresh, vibrant, and ready in under 30 minutes. Served over rice, noodles, or even quinoa, it’s a versatile dish that feels both satisfying and healthy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
Protein:
1 lb shrimp, peeled and deveined
Vegetables:
3 bell peppers (red, yellow, orange), sliced
1 medium onion (red or white), sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 scallions/green onions, chopped
Optional: 1 cup kale, snow peas, or broccoli florets
Sauce/Seasoning:
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce (optional)
1 tbsp rice wine vinegar
1 tsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp sugar (granulated or brown)
1 tsp sesame oil
2 tbsp peanut oil (or other cooking oil)
Salt and ground black pepper, to taste
1/4 tsp crushed red pepper flakes (optional)
1/4 cup chicken stock (optional, for saucier stir-fry)
2 tbsp chopped cilantro, for garnish
Optional additions: a squeeze of lime juice, adobo, or all-purpose seasoning for extra flavor
Instructions
Prep the shrimp and vegetables:
Pat shrimp dry and season lightly with salt and pepper. Slice peppers and onion, and prep garlic, ginger, and optional vegetables.
Mix the sauce:
In a small bowl, combine soy sauce, oyster sauce (if using), rice wine vinegar, sugar, sesame oil, and chicken stock (if using). Stir in the cornstarch slurry and set aside.
Cook the shrimp:
Heat 1 tbsp peanut oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.
Cook the vegetables:
Add the remaining 1 tbsp peanut oil to the skillet. Stir-fry garlic, ginger, onion, and bell peppers for 3–4 minutes until slightly tender but still crisp. If adding kale, snow peas, or broccoli, toss them in now.
Combine with sauce:
Return shrimp to the pan. Pour in the sauce and toss everything together until coated and slightly thickened, about 1–2 minutes. Adjust seasoning with salt, pepper, or a squeeze of lime juice if desired.
Serve:
Transfer to plates or bowls, garnish with scallions and fresh cilantro. Serve hot over steamed rice, noodles, or quinoa.
Tips & Variations
Choose fresh shrimp: If using frozen shrimp, thaw them fully and pat dry before cooking to avoid excess liquid in the stir-fry.
Don’t overcook shrimp: Shrimp cook fast, usually 1–2 minutes per side. Overcooking makes them rubbery, so remove them as soon as they turn pink.
Switch up the veggies: Add zucchini, asparagus, mushrooms, or snap peas for variety. Mediterranean staples like eggplant or artichokes also work well.
Make it spicy: Toss in red pepper flakes, fresh chili, or a drizzle of harissa for extra heat.
- Creamy twist: Stir in a spoonful of Greek yogurt at the end for a silky, tangy finish.
Grain base ideas: Pair with basmati rice, couscous, farro, or cauliflower rice for a lighter option.
Citrus boost: A squeeze of fresh lemon or lime before serving brightens the flavors and balances the sauce.
Herb upgrade: Swap cilantro with fresh parsley, dill, or basil for a Mediterranean flair.
Make it vegetarian: Replace shrimp with chickpeas, tofu, or halloumi for a meat-free option that’s still protein-packed.
Meal prep friendly: Keep sauce and shrimp separate until reheating to avoid overcooking the seafood.
Q&A
Q: Can I use frozen shrimp for this recipe?
Yes. Just thaw them overnight in the fridge or quickly under cold running water. Make sure to pat them dry before cooking to avoid excess moisture.
Q: What can I use instead of soy sauce?
You can try tamari (gluten-free), coconut aminos (lighter and slightly sweet), or even a mix of balsamic vinegar with a pinch of salt for a Mediterranean twist.
Q: How do I make the sauce thicker?
If you like a thicker glaze, add an extra ½ teaspoon of cornstarch mixed with 1 tablespoon of water before pouring into the pan.
Q: What’s the best side dish for this stir fry?
It goes beautifully over steamed rice, quinoa, or couscous. For a lower-carb option, try zucchini noodles or cauliflower rice.
Q: Can I prepare this in advance?
Yes, but for best texture, store the cooked shrimp separately and add them back into the vegetables when reheating so they don’t overcook.
Nutrition
(per serving, based on 4 servings)
Calories: ~290
Protein: 26g
Carbohydrates: 15g
Fat: 14g
Fiber: 3g
Sugar: 6g
Sodium: ~780mg
(Values may vary depending on portion size, added sauces, and sides served.)
Conclusion
This Mediterranean Shrimp and Pepper Stir Fry is a quick, flavorful, and nutrient-packed meal that’s as easy as it is versatile. With its tender shrimp, crisp vegetables, and light savory sauce, it strikes a perfect balance between healthy and satisfying. Whether you serve it with rice, couscous, or quinoa, it makes a weeknight dinner that feels fresh and vibrant without a lot of effort. It’s the kind of recipe you’ll keep coming back to when you want something delicious on the table in under 30 minutes.