This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
Looking for a quick weeknight meal? Embrace Florida produce and make this easy recipe for Shrimp and Sweet Pepper Stir-Fry in under 30 minutes.
I’m always looking for an easy weeknight dinner. That’s why I partnered with my friends from Fresh From Florida and tried their recipe for Shrimp and Sweet Pepper Stir-Fry. Of course, being the recipe developer I am I actually tweaked quite a bit of the recipe to make it my own. But one thing I didn’t mess with was the delicious Fresh From Florida Bell Peppers in this recipe. They are currently in season and their sweet crisp taste pair perfectly with the shrimp making for an unconventional stir-fry recipe. This recipe will be sure to make it into your families monthly menu rotation.
Fresh From Florida Bell Peppers
If you live in Florida or surrounding areas you might notice that we have access to delicious sweet bell peppers right now. They are currently in season. I never realized how lucky we were to have access to so much great fresh produce year round until I started my food blog about 10 years ago! That’s when I really started looking at what’s in season and trying to share just that with my readers.
How to make stir-fry
The key to making a stir-fry recipe is prepping ALL the ingredients first. Stir-fry recipes cook quickly. So it is essential to get it all prepped prior to cooking.
First you’ll want to make the sauce. I like to whisk together the wet ingredients in a bowl and set to the side. Leave the whisk in the bowl, so you can whisk right before you add the sauce to the wok.
Next, slice the onions, bell peppers, garlic, and ginger.
Once you have all that prepped it’s time to toss the shrimp in the cornstarch.
Once all your ingredients are prepped then you can preheat your wok or saute pan. You will want to do a quick sear on the shrimp only cooking them half way. Then set those to the side. Next saute the onions and garlic followed by the bell peppers and ginger. Once the peppers are cooked halfway through its time to add in the sauce.
Once the sauce is in the wok mix well then add the shrimp. Once you mix all the shrimp into the sauce and vegetables the cornstarch will evenly distribute which will help thicken the sauce. After a few minutes once the sauce has thickened to your desired consistency it’s times to remove it from the heat. Top with sesame seeds and thinly sliced green onions.
What to serve with stir-fry
Whenever I make stir fry I like to serve it with rice (for me cauliflower rice), Sesame Cucumber Salad, sometimes frozen dumplings, and of course egg rolls! Store bought egg rolls work in my book. In fact, I always tend to have a package on hand for a quick weeknight dinner. If I don’t make the cucumber salad I will serve the meal with a ginger salad.
Bell Pepper Recipes
Since I’m talking about bell peppers I figured I would share a few of my favorite bell pepper recipes on Katie’s Cucina!
- How To Roast Red Bell Peppers
- Oven Roasted Mini Bell Peppers with Rosemary
- Pan Roasted Pork Tenderloin with Peppers
- Chicken Sausage and Peppers Soup
- Slow Cooker Shredded Chicken Taco Stuffed Peppers
- Stove Top Roasted Pork with Sweet Peppers
- Couscous-Stuffed Peppers with Basil Sauce
Shrimp and Sweet Pepper Stir-Fry
- 1 pound Florida shrimp peeled and deveined
- 3 Florida bell peppers assorted colors, sliced
- 1 tablespoon Florida honey
- 1 cup Florida orange juice
- 1 large onion sliced
- 1 tablespoon toasted sesame seeds
- ¼ cup cornstarch
- ¼ cup low-sodium soy sauce
- Olive Oil for cooking
- Sea salt and fresh ground pepper to taste
- Lightly coat the shrimp with the cornstarch. Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.
- Remove the shrimp from the pan and add the peppers and onions. Cook the peppers for 4 minutes. Add the honey, orange juice, and soy sauce to the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil.
- Turn the heat back down to medium-high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after 3 minutes. Serve over brown rice. Garnish with sesame seeds.