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I've been making this simple recipe for my family for well over 20 years. It cooks quickly, and the vegetables can be chopped ahead of time to make meal prep go even faster. I purchase quick-frozen shrimp in 2-pound bags when it goes on sale, so I usually have the ingredients on hand to make this dish on a hectic Friday (except maybe those snow peas). Fortunately, with stir fry, it's easy to substitute other vegetables when you don't have everything available.

I usually buy medium (31/40 per pound) shrimp to use in this recipe, so everyone thinks they're getting a lot of shrimp on their plates. (Whatever works...) You can stretch this by adding even more vegetables, so get creative! Serve this dinner over hot steamed rice.


Rainbow stir-fry with shrimp. Copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.
Rainbow stir-fry with shrimp. Copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.



(4 servings)
1 pound shrimp, peeled and deveined
3 bell peppers, cut in chunks (get different colors if possible, it makes the dish look prettier!)
1 cup snow peas (see note)
1/2 cup onion, chopped
1 tbl minced garlic
1 oz lemon juice
1/2 tsp salt
3 TBL olive oil 

Heat the oil in the pan and stir-fry the peppers, snow peas and onion for about 4 minutes. Add garlic and lemon juice and cook 2 more minutes. Add shrimp, stir-frying just until the shrimp is cooked. Salt to taste and serve over rice.

This recipe cooks quickly, so start the rice before you put anything in the pan! If you have it all chopped ahead of time, you're probably looking at about 10 minutes total cook time.
NOTE: Instead of snow peas, frozen peas are great in this recipe. Use about 1/2 cup, and there's no need to thaw before adding them to the dish. Add frozen peas at the same time as the shrimp.


You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barb Szyszkiewicz, OFS.
Photo copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.