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Easy Stir Fry Recipes - SHRIMP WITH MIXED PEPPERS Recipe

Updated on June 9, 2011
- Easy Stir Fry Recipes - SHRIMP WITH MIXED PEPPERS Recipe -
- Easy Stir Fry Recipes - SHRIMP WITH MIXED PEPPERS Recipe -

This Easy Stir Fry SHRIMP WITH MIXED PEPPERS Recipe is one of my favourite low calorie easy stir fry recipes. This low calorie stir fry shrimp recipe is easy to do and so delicious. While it's cooking, the shrimp fills the kitchen with the intoxicating aromas of mustard. chilies and maple. Quick and elegant, this low calorie stir fry shrimp is deal for entertaining since everything can be done ahead of time except for the brief cooking. Of course, you can also do this delicious low calorie stir fry shrimp dish for you to enjoy.

Another delicious easy stir fry recipe that that's not only delicious but low in calorie as well.

Again, I would like to emphasize that many Chinese stir fry recipes are cooked quickly, so ingredients need to be prepared in advance. I recommend having all the ingredients for a recipe chopped or sliced before you begin to cook.

Now let me give you some tips and explain some terms in Chinese cooking:

How to shell and devein shrimp

  • Pull off the head, if it is still attached and legs.
  • Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. In this stir fry recipe, remove the tail tip. In Chinese cooking, we don't discard the shell and the head and tail end - we place them in a plastic bag, securely close, and freeze for making shellfish stock.
  • Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
  • If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
  • Keep the peeled and deveined shrimp a bowl of ice or ice water until you are ready to cook.

How to mince

When herbs or seasonings are described as minced, in this case the recipe calls for minced cilantro, this usually means that the item is cut into thin slices then chopped until a coarse meal is obtained. This ensures that the ingredient releases its flavours faster during cooking.

Grainy Mustard

Mustard seeds come from three varieties of plant: they're either black, brown or white. They're all small, round, and pungent and integral to many Asian cuisines.

Whole-grain mustard, sometimes called "grainy mustard" or "coarse mustard," is simply mustard where the mustard seeds are left whole, as opposed to being pureed. They can be either entirely grainy or just partially so; they add great texture to sauces, marinades or even just served alongside meats. You can buy this specialty stores or any Asian markets.

Rice Vinegar

Vinegar is an important component of Asian cooking. For instance, it is used commonly in dishes containing sweet-and-sour sauce, among other things. White rice vinegar is a smooth mild vinegar which can be used effectively to balance hot and sweet flavourings. Darker rice vinegars come in black, red, and dark brown versions, and are made from the fermentation of different varieties of rice. All Chinese vinegars are less acidic than western vinegars and impart unique flavours to dishes. If you don't have rice vinegar, use balsamic vinegar as substitute. If a recipe calls for rice vinegar, use white rice vinegar.

Toasted Chili Oil

Although chili peppers were unknown in China for much of its history (they were imported from Central America only a few hundred years ago), chili oil is now a staple ingredient in Chinese cooking. You can buy a bottle of chili oil in any Chinese or Asian markets, or even your local grocery store.

Cooked Rice (Optional)

Most Chinese foods are eaten with rice but rice adds calorie to your meal. If you are watching calories, do not include rice.



Easy Stir Fry Recipes - SHRIMP WITH MIXED PEPPERS Recipe

Prep time: 15 mins

Total time: 25 mins

Servings per recipe: 4

Calories per serving: 225.5

  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, seeded and cut in strips
  • 1 yellow pepper, seeded and cut in strips
  • 1 green peeper, seeded and cut in strips
  • 1 lb. shrimp, shelled and deveined
  • 1 tsp toasted chili oil
  • 2 tbsp grainy mustard
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp minced cilantro
  • Salt and pepper to taste

In a wok or a nonstick skillet, heat oil over medium heat for 30 seconds. Add onion and peppers. Stir fry and cook until the peppers begin to soften and the color brightens, about 2 to 3 minutes.

Add the shrimp and stir fry until the shrimp turn pink and opaque. Add chili oil, mustard, rice vinegar, maple syrup and cilantro. Stir fry and cook an additional 2 minutes. Season with salt and pepper to taste.

Transfer to serving platter and serve immediately (with steamed rice).

Serves 4.


May be served on top of cooked white rice. White rice will add calories to your meal.

Calories in cooked white rice:

  • 1 cup short-grain white rice - approx 267 calories
  • 1 cup medium-grain white rice - approx 242 calories
  • 1 cup long-grain white rice - approx 205 calories in 1 cup.



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    • reindeerz profile image

      reindeerz 7 years ago from Georgia

      This sounds awesome!!

    • Rosie2010 profile image

      Rosie Rose 7 years ago from Toronto, Canada

      Hiya beebskitchen, I just love your low calorie recipes and this shrimp recipe looks so appetizing.

      Have a nice day,