Shrimp and Bell Pepper Stir Fry
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 27
- Cholesterol
- 183
- Sodium
- 1289
- Total: 35 min
- Active: 35 min
Ingredients
1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
Directions
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.