Summer Shrimp with Bell Peppers, Garlic, and Sweet Chili Sauce

Directions

1. In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red and green bell peppers, season lightly with salt, and sauté for 5–10 minutes until softened but still slightly crisp. Remove peppers to a bowl and set aside.
2. Add the remaining 2 tablespoons of olive oil to the skillet over medium heat. Add shrimp, minced garlic, and crushed red chili flakes. Sprinkle lightly with salt. Cook the shrimp for about 2 minutes per side, until pink and just cooked through. Remove from heat.
3. Pour the sauce ingredients—soy sauce, Sriracha, honey, and dried ginger—over the shrimp. Toss gently to coat the shrimp evenly and heat for 1–2 minutes on low-medium heat, allowing the sauce to thicken slightly.
4. Arrange the cooked bell peppers on a serving platter or individual plates. Place the shrimp on top.
5. Sprinkle with toasted sesame seeds and minced parsley for garnish. Serve immediately.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2–3
• Difficulty: Easy

Variations & Substitutions

• Substitute shrimp with scallops or firm white fish fillets for a different protein option.
• Add sliced carrots or snap peas to the bell peppers for extra crunch and color.
• Replace honey with maple syrup or agave for a different sweetness.
• Use fresh ginger instead of dried for a more vibrant, zesty flavor.

Serving Suggestions