This Garlic Shrimp Stir-Fry with Peppers & Onions was a hit for two people in my house, Mr Magpie and I. Why oh why can’t I get my kids to like shrimp? They have been SO game to try it, they have. They’ve taken bites and tried it many times, but I just can’t get them onto the shrimp train. It took me years to get MIKE on the shrimp train, never mind the kids, so maybe I am just being impatient.
I don’t get it because I have loved shrimp for as long as I can remember. My mom has always been a shrimp lover and used to make shrimp dishes when we were kids, and I always ate it.
Granted, it’s taken me years to get Mike onto the shrimp train as well. He developed a dislike for a lot of seafood when he was a kid and I think when that happens, you have to try, try again as an adult.
With me it was cilantro. Oh, when I was in my early 20’s, a restaurant overdid the cilantro in some wraps of theirs. I took one bite and it was SO BAD that I didn’t touch cilantro for another 15 years, no word of a lie! It has taken me this long to start eating it again within the last 3-4 years. Now I love it and can’t live without it.
This garlic shrimp stir-fry was a good way to help him along his shrimp-loving journey. He started with popcorn shrimp ( of course, I mean, you can’t even taste the shrimp) and has now started enjoying shrimp fairly plain. It’s a miracle! But really, a simple garlic stir-fry with fresh vegetables is a good basic recipe. It’s not fancy, it’s just delicious.
Has anyone else developed a new love for an old hated food in their adult years?
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Garlic Shrimp Stir-Fry with Peppers & Onions
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Main Course
- Karlynn Johnston
- 4 garlic cloves minced
- 2 tablespoons butter or stick margarine
- 1 pound uncooked medium shrimp peeled and deveined
- 1 cup julienned sweet red pepper
- 1 cup red or white onion sliced thin
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chicken broth
- 3 tablespoons minced green onion
- If wanted add in 2 cups of fresh snow peas with the vegetables.
Prepare your rice of choice.
In a large skillet, saute the garlic in butter for 2 minutes.
Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
Serve over the prepared rice.
Nutritional value is without the rice added.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.