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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?
Happy cooking!
Love,
Karlynn
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Garlic Shrimp Stir-Fry with Peppers & Onions
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4 servings
- Calories
- 200
- Author
- Karlynn Johnston
Ingredients
- 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.
Instructions
- 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.
Recipe Notes
Nutrition Information
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.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
June says
Made this for supper tonight. Added some green pepper and mushrooms. All that on rice. Is going to be one of our favourites!
J Kraft says
I made this but substituted Zucchini for snow peas a ND used Anaheim peppers. I also added mini wontons instead of rice. Heated the wontons in the same pan. Delicious 😋
Andi says
I made this dish for dinner tonight. I didn’t have any basil, so I used Italian Seasoning. Added twice the amount of black pepper. It was great.
Jenny Merdinger says
Everyone in our household from 3 to 62 years old loved this recipe. I used a bit less basil to cut back on the herbiness. 5-stars for a simple approach to a nummy and nurturing family dinner!
Tasty says
Made this recipe without the peas. It was a winner. Simple and easy.
Mogan says
the BEST
Delvonne says
Just made this last night. Thank you for posting the recipe!!! My girl and I enjoyed it so much. Enjoyed the meal with a little wine.
Ann says
This fast was easy and very good. I added a 1/4 tsp of smoked paprika and 1/2 tsp of citrus pepper. Then used full can of diced tomatoes. It was a big hit.
Jill says
Sounds like different recipe
Dianne Derry says
I had shrimp in the freezer. Made this recipe but used ORZO pasta instead of rice. It is delicious. So easy and looks elegant.
ACB says
Simple and good. Served it with rice I’d boiled in a yellow curry broth. Really brought it all together!
Donna Coats says
LOVED THIS!! I got a call from my husband…he is bringing a friend home for supper. I had no intention of cooking tonight, nothing thawed, and this fellow is diabetic and on a low sodium diet also. I searched the web typing in peppers, onions and shrimp and came up with this recipe…and I had all the ingredients, even frozen peapods, which I cooked in the microwave then added to the cooked food. I, too, cooked the vegetables for a few minutes before adding the shrimp. It was a big hit.
Elizabeth says
Turned out great. Super tasty and easy to make. I served this over ramen noodles (no flavor packet). Recommend this recipe.
Nicolle says
Really great easy meal! I followed Kat’s guidance above because I also like my veggies a little more cooked. Also added red pepper flakes and cumin to kick up the heat. Served over rice noodles and couldn’t be happier!
Kat says
Everyone in my family loved this dish. The only thing I did differently was the order of cooking. I like my onions and peppers nice and soft, so I stir fried the onions for a few minutes, added the peppers for a few minutes and then added the snow peas and stir fried a few more minutes. Then I added the garlic and cooked for about a minute so it wouldn’t get burned. Finally I added the spices and the shrimp, followed by the broth as the recipe states. This is truly an easy, healthy and delicious meal!