Bell Pepper Shrimp – Rasa Malaysia

This quick bell pepper shrimp recipe comes together in under 15 minutes, tossing tender shrimp and crisp bell pepper strips in a savory, balanced soy sauce blend. Perfect for busy weeknights when you need a hot meal on the table fast.

Shrimp And Bell Pepper Stir Fry

This shrimp and bell pepper stir fry is a nostalgic dish that goes back to my childhood. My mom made a version of this regularly when I was growing up, and it was always one of those comfort meals I looked forward to after a long day. I wanted to document this family favorite and share it with everyone here so you can enjoy it too.

While my mom’s original ingredients are still easy to find at Asian grocery stores or specialty markets, I have adapted the recipe over time using items that are widely available in standard Western supermarkets no matter where you are shopping. Back then, my mom made it with small, inexpensive baby shrimp because money was tight for our family. Today, I am using juicy tiger prawns that were on a great sale at the market.

Her original sauce combination was slightly different as well. Instead of regular soy sauce, she built her flavor base using taucheo (fermented yellow soybean paste) for a deep, salty umami. For sourness, she squeezed in fresh tamarind juice instead of vinegar, and she balanced it all out with a pinch of sugar. In my version today, I use kecap manis (Indonesian sweet soy sauce) to get that same sweet, savory depth without needing extra steps or hard-to-find ingredients.

Shopping Guide: Choosing The Right Ingredients

Getting the best results from a fast stir fry comes down to selecting quality fresh produce and seafood at the store.

• Selecting Fresh Shrimp: Look for shrimp that feel firm to the touch with translucent, shiny shells. They should smell clean and ocean-fresh with zero ammonia odor or soft, slimy spots. If buying frozen, pick raw peeled and deveined shrimp with no added salt or preservatives, and avoid pre-cooked frozen ones so they do not turn rubbery in the wok.
• Picking Bell Peppers: Choose peppers that feel heavy for their size with firm, tight skin and zero soft spots or wrinkling. Red, yellow, or orange peppers offer a sweeter flavor profile, while green peppers bring a crisp, slightly bitter bite.
• Finding Kecap Manis: This thick, sweet Indonesian soy sauce is key for getting that rich consistency and subtle caramel depth. It is typically sold in a tall glass or plastic bottle with a dark brown, almost syrup-like liquid inside, often labeled as “Sweet Soy Sauce” (Kecap Manis). You can easily spot it in the Asian aisle of most major supermarkets or at any Asian grocery store.

Sidenote: Not all bell peppers are created equal! Green peppers are picked early and carry the lowest nutrient levels. Yellow peppers pack the most Vitamin C, while fully ripened red ones are the sweetest and most nutrient-dense. Since they usually cost the same at the store, picking red or yellow gives you the best sweetness, flavor, and value for your money.

Ingredients You’ll Need

• Bell peppers
• Shrimp
• Kecap manis
• Chinese vinegar

See the recipe card below for all the ingredient details and exact measurements.

Pro Tip #1: Choosing Your Shrimp
Check my shopping guide above for seafood buying tips. While I used tiger prawns because that is what I had on hand, small or baby shrimp are actually preferred here. Smaller shrimp are naturally sweeter and offer a springier, tender bite that pops in every mouthful.

Pro Tip #2: High Heat Neutral Oil
Use a high-smoke-point neutral oil like canola, vegetable, or peanut oil. It lets you sear everything fast over high heat without burning or altering the sauce flavors. Avoid using extra virgin olive oil or unrefined sesame oil here, as they burn easily at high wok temperatures and overpower the dish.

Pro Tip #3: Sliced Garlic Is Key
I slice the garlic thin because I love picking up those golden garlic chips with the sauce, but it also prevents burning in a hot pan. Sliced garlic browns gently to release aroma without turning bitter.

Pro Tip #4: Customize Your Peppers
I used yellow and green bell peppers here, but feel free to use whatever you have in the fridge. Red or orange peppers work great if you prefer a sweeter bite.

Easy Substitutions And Swaps

• Mom’s Original Sauce Swap: For her original version, swap the soy sauce, kecap manis, and clear vinegar for 1 teaspoon taucheo (fermented yellow soybean paste), 1 teaspoon tamarind juice, and 1/2 teaspoon sugar. Mash the taucheo slightly so it blends smoothly into the pan.
• Seafood Combo Twist: My mom used to toss in sliced squid with the shrimp. It gives you a nice bouncy texture and picks up all that sweet garlic sauce perfectly.
• Vinegar Alternatives: If you do not have clear Chinese rice vinegar on hand, standard white rice vinegar or apple cider vinegar works just fine.

Frequently Asked Questions

What To Serve With This Recipe

For an easy and wholesome weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

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