3 Topline Farms® Bell Peppers (1 red, 1 yellow, 1 orange), sliced
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 small onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
½ tsp red pepper flakes, optional, for heat
Salt and pepper, to taste
Parsley and sesame seeds, for garnish
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 2–4
1 In a large skillet or wok, heat 1 tbsp of olive oil over medium-high heat.
2 Add the shrimp and season with a pinch of salt and pepper. Sauté for 2–3 minutes until pink and opaque. Remove from the pan and set aside.
3 Add the remaining 1 tbsp of olive oil to the pan. Toss in the bell peppers and onion, stirring frequently for 3–4 minutes until slightly softened but still crisp.
4 Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
5 In a small bowl, whisk together soy sauce, oyster sauce, and red pepper flakes.
6 Return the cooked shrimp to the pan and pour in the sauce. Toss everything together and cook for 2 more minutes, allowing the flavors to blend. Adjust seasoning if needed.
7 Finish it off with a sprinkle of chopped parsley and sesame seeds. Enjoy!
Tip: Perfect over jasmine rice, stir-fried noodles, or even in lettuce wraps for a lighter option!
To learn more about Topline Farms®, visit www.toplinefarms.com
