Stir Fried Shrimp and Sweet Peppers Recipe

Serves/Makes: 2 - 3


  • 1 pound (454 g) raw large shrimps, peeled, deveined and halved lenthwise
  • 2 tablespoons (30 mL) Whisky (Scotch or Irish)
  • 4 teaspoons (20 mL) cornstarch
  • 1/4 cup (60 mL) chicken stock, canned
  • 1 teaspoon (5 mL) roasted sesame oil
  • 1 1/2 teaspoon (7.5 mL) soy bean paste
  • 1/2 teaspoon (2.5 mL) sugar
  • 1/2 teaspoon (2.5 mL) salt
  • Generous pinch of white pepper
  • 4 tablespoons (60 mL) vegetable oil
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons (7.5 mL) fresh ginger root, minced (optional)
  • 3 bell peppers, seeded and cubed (1 red, 1 green, 1 yellow)
How to cook Stir Fried Shrimp and Sweet Peppers:
  • In bowl, combine shrimps, Whisky and 3 teaspoons (15 mL) of the cornstarch.
  • Marinate for 15 minutes.
  • In a bowl, combine remaining cornstarch, chicken stock, roasted sesame oil, soy bean paste, sugar, salt and white pepper set aside.
  • Preheat a wok or a large heavy skillet over high heat.
  • Heat half (2 tablespoons / 30 mL) of the vegetable oil until almost smoking.
  • Stir fry shrimps until cooked through, about 3 minutes.
  • Remove and set aside.
  • Pour in remaining (2 tablespoons / 30 mL) vegetable oil.
  • Stir-fry garlic and ginger root for 20 to 30 seconds, until fragrant.
  • Add peppers cubes stir-fry for 2 minutes.
  • Return shrimps to wok, along with stock mixture bring to boil, stirring until sauce thickens and coats the ingredients.
  • Serve the Stir Fried Shrimp and Sweet Peppers immediately.

This recipe for Stir Fried Shrimp and Sweet Peppers serves/makes: 2 - 3

The Stir Fried Shrimp and Sweet Peppers recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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