Chili-garlic shrimp with red peppers

Prep 15 min
Plus Cooking time: 15 minutes
Makes 3 to 4 servings

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garlic cloves, minced
2 tbsp
small, sweet red bell peppers
1/4 cup
shrimp, 375 to 500 g, cooked or raw
green onions, sliced into 1/2-in. pieces


  • Sauté garlic and chili flakes in butter in a wide frying pan set over low heat until fragrant, about 8 minutes. Meanwhile, seed peppers and slice into julienne strips. Measure out wine. If shrimp are frozen, rinse under cold water to melt any ice crystals. Slice green onions.
  • Add peppers to sautéed garlic. Increase heat to high. Stir often for about 3 minutes, just until peppers start to soften. Then add wine, shrimp and onions. Stir constantly, until shrimp are bright pink and hot, from 4 to 8 minutes. Spoon on pasta or rice.

Sauteeing mellows both the garlic and chilies in this stir-fry that’s easy enough to do on a weeknight when you want to splurge on shrimp.


Calories 157, Protein 18.5 g, Carbohydrates 3.5 g, Fat 6.8 g, Fibre 0.7 g, Sodium 254 mg.
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