Shrimp and prawns · Chinese · 35 min
Shrimp, Bell Pepper & Mushroom Stir Fry with Basmati Rice
- 35 min
- 2–6 servings
- 504 kcal / serving
A quick stir-fry of shrimp with peppers and mushrooms, finished with a glossy sauce served over basmati rice. The combination stays crisp-tender and well-balanced for a weeknight dinner.
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Ingredients
- ½ cupbasmati rice
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ¾ lbraw peeled shrimp, fresh or frozen
- 1red bell pepper
- ¼ lbwhite mushrooms
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
From the pantry: cornstarch, honey, rice vinegar, salt, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners · dinners for two
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Produce
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- ¼ lbwhite mushrooms
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ½ cupbasmati rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | 1 | 2 | 3 |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the basmati rice in a colander under cold water, drain, and transfer to a small saucepan. Add salt and enough water, bring to a boil, then reduce the heat to low and simmer until absorbed, about 15–18 minutes. Keep covered for 5 minutes off the heat.
- If using frozen shrimp, place them in a bowl and cover with cold water to thaw; if using fresh shrimp, skip this step.
- Fluff the rice with a fork and keep covered while you finish the stir-fry.
- Wash and slice the red and yellow bell peppers into thin strips, and slice the white mushrooms. Place them in a bowl.
- Mince the garlic and grate or mince the ginger.
- Heat a skillet over medium-high heat and lightly oil the bottom. Pat the shrimp dry with a towel and add to the skillet, cooking until they’re pink and opaque, 2–3 minutes. Transfer to a plate.
- Add a bit more oil to the skillet, then sauté garlic, ginger, peppers, and mushrooms for 3–4 minutes until they’re tender-crisp.
- In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey, and cornstarch to make the sauce. Return the shrimp to the skillet, pour in the sauce, and cook 1–2 minutes until it thickens.
- Divide the fluffed rice between bowls or plates, spoon the stir-fry over the top, and serve.
Two tips
- Prep the vegetables ahead so they’re ready to toss into the skillet. Leftover rice can be cooled and refrigerated for a quick reheat.
- For a different texture, swap rice with extra base pantry items like extra mushrooms or peppers, or add a splash of water to loosen the sauce if needed.
Nutrition per serving
- Calories
- 504 kcal
- Protein
- 31 g
- Carbs
- 53 g
- Fat
- 19 g
- Fiber
- 3 g
- Sodium
- 973 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.