When it comes to vibrant dishes that sing with colour, flavour, and a hint of fire, Oriental Shrimp and Pepper is a showstopper. This dish effortlessly brings together the crisp sweetness of bell peppers, the bracing heat of chillies, and the irresistible umami depth of an oriental sauce, creating a perfect harmony that is as visually arresting as it is palate-pleasing.
Imagine a sizzling wok, the sharp hiss of oil meeting fresh ingredients, and the kitchen filling with the intoxicating aroma of garlic, ginger, and soy. The shrimp, tender yet firm, are the star of this melody, their natural sweetness enhanced by the layers of flavour they absorb during cooking.
The sliced red and green bell peppers aren’t just there for their crunch; they bring a touch of sweetness that beautifully balances the heat of the chillies. These peppers play a dual role, not only adding contrast to the dish’s flavours but also painting it in vibrant, festive colours. The scarlet reds and emerald greens of the peppers, combined with the shrimp’s coral hue, make this dish a feast for the eyes as well as the stomach.
Then there’s the oriental sauce—a heady mix of savoury, tangy, and slightly spicy notes. Its glossy finish ties everything together, creating a perfect balance that coats the shrimp and vegetables in deliciousness without overwhelming their natural flavours. Each bite offers a little something different: the smoky depth of chilli, the sweetness of the peppers, the delicate oceanic flavour of shrimp, and the subtle umami punch of the sauce.
Oriental Shrimp and Pepper mix is the kind of dish that feels right at home on any occasion, whether it’s a casual weeknight dinner or a special gathering. It’s a perfect example of culinary balance: light yet satisfying, fiery yet soothing, bold yet harmonious.
Serve it steaming hot alongside jasmine rice or noodles, and watch it vanish in no time. It’s not just food; it’s an experience—a symphony of flavours that will leave everyone asking for an encore.
Oriental Shrimp and Peppers
Ingredients
- 500 g large shrimp peeled and deveined
- 1 medium red bell pepper thinly sliced
- 1 medium green bell pepper thinly sliced
- 2 medium red chillies finely sliced (adjust to taste)
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tsp ginger finely grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornflour
- 2 tbsp water
- 2 large scallions sliced (optional garnish)
Instructions
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil and the cornflour slurry (cornflour mixed with the water and stirred well before adding). Stir well and set aside.3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp cornflour, 2 tbsp water
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the shrimp and stir-fry for 2–3 minutes until they turn pink and are just cooked through. Remove from the pan and set aside.2 tbsp vegetable oil, 500 g large shrimp
- In the same wok, add the remaining oil. Toss in the garlic, ginger and chillies, and stir-fry for 30 seconds until fragrant. Add the sliced red and green bell peppers, and stir-fry for 2–3 minutes until they are slightly softened but still crisp.1 medium red bell pepper, 2 medium red chillies, 3 cloves garlic, 1 tsp ginger, 1 medium green bell pepper
- Return the shrimp to the wok. Pour in the sauce, stirring to coat everything evenly. Cook for another 2 minutes, allowing the sauce to thicken and glaze the shrimp and vegetables.
- Transfer to a serving dish, garnish with scallions if desired, and serve immediately with steamed jasmine rice or noodles.2 large scallions
14 comments
This is my, I’m hungry but don’t want to cook recipes. The aroma wakes you up in anticipation and the dish is always superb.
I paired it with garlic fried rice, and it was the star of the evening.
If you enjoy a little heat in your meals, this dish is perfect.
I tried this dish with a few tweaks—added mushrooms and snow peas along with the peppers, and it turned out fantastic.
The chillies brought just the right amount of spice without being overwhelming, and the peppers added a refreshing crunch. I’ll be making this again for sure.
The balance of sweet, spicy, and savoury flavours was spot on. Plus, it was so quick and easy to make.
I served it with jasmine rice, and the whole meal came together in less than 30 minutes.
he shrimp were perfectly tender, and the combination of sweet peppers and spicy chillies was just right. The oriental sauce tied everything together beautifully.
The colours of this dish are stunning—vibrant reds, greens, and pinks make it look as good as it tastes.
I made this for dinner last night, and it was an absolute amazing.
The dish has such an impressive presentation, and the flavours are bold yet balanced.
The flavours didn’t disappoint at all; the shrimp were juicy, and the sauce was rich and flavourful. Definitely making again.
I’m trying to eat healthier, and this recipe fit the bill perfectly. It’s packed with vegetables and lean protein, and the sauce isn’t too heavy.
The recipe is so versatile that you can easily adapt it to your taste or what’s in your fridge. Highly recommend giving it a try