Crispy Shrimp with Stir Fried Pepper and Onion is a quick, colorful dinner packed with juicy shrimp, tender bell peppers, and sweet onions.
It has all the bold flavor of a shrimp fajita recipe, but it comes together fast in one skillet for an easy weeknight meal.
This recipe is perfect when you want something light, fresh, and full of flavor without spending too much time in the kitchen.
Serve these crispy shrimp and stir-fried vegetables in warm tortillas, over rice, or with a simple salad for a healthy shrimp dinner. It is a simple family-friendly meal that works for busy nights, meal prep, or an easy Mexican-inspired dinner at ho
I usually serve it over plain steamed rice, and sometimes alongside garlic butter noodles when I’m feeding more than four people.
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Ingredients You’ll Need
Oyster sauce adds depth that soy sauce alone doesn’t have — it’s worth having in the pantry for stir-fries. Mixed bell peppers (red, green, or yellow) give you color and slightly different flavor levels, but one variety works fine too.
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Ingredients
1 lb large shrimp, peeled and deveined
3 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
3 tbsp vegetable oil, divided
2 bell peppers (red and green), sliced
1 large onion, sliced into half-moons
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp red pepper flakes (optional)
Sliced green onions for garnish
Cooked rice for serving
Directions
- Pat the shrimp completely dry with paper towels u002du002d this step actually matters for getting a crispy exterior.
Toss them with the cornstarch, salt, pepper, garlic powder, and paprika until evenly coated.
Set aside while you prep the vegetables. - In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
This sauce comes together in about 30 seconds but makes a big difference in flavor. - Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering.
Add the shrimp in a single layer and cook for 1.5-2 minutes per side until golden and just cooked through.
Work in batches if needed u002du002d a crowded pan steams the shrimp instead of searing them. Transfer to a plate. - Add the remaining tablespoon of oil to the same pan.
Add the sliced onion and bell peppers and stir-fry over high heat for 3-4 minutes, tossing frequently, until slightly charred at the edges but still with a little bite.
Add the minced garlic and stir-fry for 30 seconds more. - Pour the sauce over the peppers and onion and toss to coat.
Return the crispy shrimp to the pan and toss everything together quickly u002du002d about 30-45 seconds.
You want the shrimp to warm back through and pick up the sauce without losing their crust. - Serve over cooked rice, topped with sliced green onions and red pepper flakes if you like heat.
- Serve and enjoy!
Important Recipe Notes
- Dry shrimp are crispy shrimp. Moisture on the surface of the shrimp prevents browning and creates steam. Pat them very dry with paper towels before adding the cornstarch coating.
- Work in batches when searing. Crowding the pan drops the temperature and the shrimp steam instead of sear. Give them space and they’ll develop a proper crust.
- Keep the heat high for the peppers. You want high heat and quick movement — the goal is a slight char on the edges, not limp steamed peppers. Don’t reduce the heat or walk away from the pan.
- Don’t overcook the shrimp. They cook very fast. A loose C-shape means they’re done. A tight curl means you’ve gone too far and they’ll be rubbery.
- Add shrimp back last. The shrimp only need 30-45 seconds back in the pan with the sauce — just enough to warm through and pick up the flavor without softening the crust.
- Storage. Leftovers keep in the fridge for up to 2 days, though the shrimp lose their crunch. Reheat in a skillet over medium-high heat for best results.
How to Serve, Store & Customize This Recipe
Serving: Serve over steamed white rice or fried rice, with the peppers, onion, and sauce spooned generously over the top. Sliced green onions add a fresh bite. A drizzle of extra sesame oil right before serving is a good call if you like that flavor.
Storing: Store leftovers in an airtight container in the fridge for up to 2 days. The shrimp won’t be crispy after storage — reheat in a skillet over medium-high heat rather than the microwave to get some of the texture back. The vegetables hold up fine.
Customizing: Chicken breast cut into thin strips works well as a shrimp substitute — just increase the cook time to about 4-5 minutes per side. Add broccoli, snap peas, or zucchini to the pepper stir-fry if you want more vegetables. A tablespoon of hoisin sauce mixed into the sauce base adds a slightly sweeter, more complex flavor.
Crispy Shrimp with Stir Fried Pepper and Onion
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
1 lb large shrimp, peeled and deveined
3 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
3 tbsp vegetable oil, divided
2 bell peppers (red and green), sliced
1 large onion, sliced into half-moons
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp red pepper flakes (optional)
Sliced green onions for garnish
Cooked rice for serving
Directions
- Pat shrimp dry. Toss with cornstarch, salt, pepper, garlic powder, and paprika.
- Whisk together soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
- Sear shrimp in 2 tbsp hot oil over high heat, 1.5-2 min per side until golden. Work in batches. Remove.
- Stir-fry peppers and onion in remaining oil over high heat for 3-4 min. Add garlic and cook 30 sec.
- Add sauce, toss to coat, return shrimp and toss for 30-45 sec. Serve over rice with green onions.
Notes
- Use large or jumbo shrimp for the best texture. Make sure the shrimp are peeled, deveined, and patted dry before cooking so they can get crispy instead of steaming.
- Do not overcrowd the skillet. Cook the shrimp in a single layer, and work in batches if needed. This helps them brown nicely.
- Shrimp cook very quickly, usually 2–3 minutes per side. Remove them from the pan as soon as they turn pink and slightly golden so they do not become rubbery.
- For extra fajita flavor, season with chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and a squeeze of fresh lime juice.
