Some meals come together so effortlessly, you almost don’t expect them to taste this good. This garlic shrimp stir-fry is exactly that kind of recipe—simple, fast, and packed with fresh, vibrant flavor.
It’s the kind of dish you turn to on busy days when time is short but you still want something wholesome and satisfying. Juicy shrimp, crisp peppers, and tender onions are quickly tossed in a garlicky butter base, creating a light yet flavorful stir-fry that feels both comforting and fresh.
What makes this one stand out is its simplicity. There’s nothing complicated here—just a handful of ingredients working together beautifully. It’s a great introduction to cooking shrimp if you’re new to it, and just as perfect for anyone who already loves quick, no-fuss meals.
Why You will Love This Recipe
This stir-fry is all about balance—quick to make, light yet satisfying, and full of fresh flavor. The shrimp cook in minutes, the vegetables stay crisp, and the garlic butter ties everything together without feeling heavy.
It’s also incredibly flexible, making it easy to adjust based on what you have on hand.
Ingredients
- 1 pound (450g) medium shrimp, peeled and deveined
- 4 garlic cloves, minced
- 2 tablespoons butter (or margarine)
- 1 cup sweet red bell pepper, thinly sliced
- 1 cup onion (red or white), thinly sliced
- 1 tablespoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth
- 3 tablespoons green onions, chopped
Optional:
- 2 cups fresh snow peas for extra crunch
Instructions
- Start by preparing your rice or preferred base, as the stir-fry itself comes together quickly.
- In a large skillet set over medium heat, melt the butter and add the minced garlic. Let it cook gently for a minute or two until fragrant—be careful not to let it brown.
- Add the shrimp to the pan along with the sliced peppers, onions, and snow peas if using. Sprinkle in the dried basil, salt, and pepper. Stir everything together and cook for about 4–5 minutes, tossing frequently, until the shrimp turn pink and opaque and the vegetables are just tender but still slightly crisp.
- Pour in the chicken broth and let it simmer briefly for another minute. This helps bring everything together while creating a light, flavorful coating.
- Finish by tossing in the green onions, then remove from heat.
- Serve immediately over warm rice, spooning any extra juices from the pan over the top
Tips & Notes
Shrimp cook very quickly, so keep an eye on them. As soon as they turn pink and curl slightly, they’re ready—overcooking can make them rubbery.
If you like a bit of heat, a pinch of red pepper flakes or a drizzle of chili oil works beautifully here.
You can swap the butter for olive oil if you prefer a lighter version, though the butter does add a richer flavor.
For extra depth, a splash of soy sauce can be added along with the broth.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days.
To reheat, warm gently in a skillet over medium heat just until heated through. Try not to overcook the shrimp during reheating to keep them tender.
Freezing isn’t ideal for this dish, as shrimp can lose their texture, but it can be done if needed.
Serving Suggestions
This stir-fry is perfect served over steamed white or brown rice, but it also works well with noodles or even cauliflower rice for a lighter option.
You can round it out with a simple side like sautéed greens or a crisp salad, or keep it as-is for a quick, satisfying one-bowl meal.
It’s hard to beat a recipe that’s this quick, this simple, and this consistently delicious. Once you make it, you’ll see just how easy it is to bring fresh, vibrant flavors to your table—even on the busiest days.
Garlic Shrimp Stir-Fry with Peppers & Onions
Ingredients
Method
- Start by preparing your rice or preferred base, as the stir-fry itself comes together quickly.
- In a large skillet set over medium heat, melt the butter and add the minced garlic. Let it cook gently for a minute or two until fragrant—be careful not to let it brown.
- Add the shrimp to the pan along with the sliced peppers, onions, and snow peas if using. Sprinkle in the dried basil, salt, and pepper. Stir everything together and cook for about 4–5 minutes, tossing frequently, until the shrimp turn pink and opaque and the vegetables are just tender but still slightly crisp.
- Pour in the chicken broth and let it simmer briefly for another minute. This helps bring everything together while creating a light, flavorful coating.
- Finish by tossing in the green onions, then remove from heat.
- Serve immediately over warm rice, spooning any extra juices from the pan over the top
Notes