In only 15 minutes, with just 8 ingredients, you can make this super simple and delicious Shrimp Stir Fry recipe with Shishito Peppers!

Shishito Shrimp Stir Fry — Quick 15-Minute Meal

Shishito Shrimps Stir Fry is a fast, flavorful weeknight dinner that comes together in about 15 minutes. Shishito peppers are mild Asian peppers—mostly sweet with the occasional spicy one—that are commonly served blistered as an appetizer. Paired with shrimp and a bright soy-lime sauce, they create a dish that’s both light and satisfying. This recipe uses just eight main ingredients and minimal prep, making it ideal for busy evenings.

Why this recipe works

The sauce balances sweet and salty notes—honey and soy—while lime juice adds a fresh brightness. Sesame oil, ginger and garlic bring aromatic depth that complements both the shrimp and the shishito peppers. Cooking everything quickly on high heat keeps the shrimp tender and the peppers blistered but crisp, so you get contrast in texture and a lively mix of flavors.

Recipe summary

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 4 people
Author: Whitney Bond (recipe adapted)

Ingredients

½ cup soy sauce (use tamari for gluten-free)
2 tbsp honey
4 tsp sesame oil, divided
4 tbsp fresh squeezed lime juice
2 tsp fresh ginger, zested or finely grated
4 cloves garlic, minced
1 lb shrimp, peeled and deveined
½ lb shishito peppers

If serving with rice or quinoa, have it cooked and ready before you start the stir fry.

Instructions

Combine the soy sauce, honey, 2 tsp sesame oil, lime juice, ginger and garlic in a medium bowl. Stir until the honey is dissolved and the sauce is well mixed.
Heat a large skillet or wok over high heat and add the remaining 2 tsp sesame oil.
When the oil is hot, add the shishito peppers and sauté for 2–3 minutes, tossing occasionally so they blister evenly.
Add the shrimp and cook for about 3 minutes, stirring, until the shrimp start to turn pink and opaque.
Pour the sauce over the shishitos and shrimp and simmer for 3–5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve immediately over rice or quinoa if desired.
Optionally top with sesame seeds and sliced green onions for extra texture and color.

Optional toppings and serving suggestions

Sesame seeds for a nutty crunch.
Sliced green onions for freshness and color.
Serve over steamed jasmine or brown rice, or a bed of quinoa for a protein boost.
If you like extra heat, sprinkle red pepper flakes or a drizzle of chili oil.

Tips and substitutions

If shishito peppers are unavailable, mild long green peppers or padron peppers can be used as a substitute.
Use tamari in place of regular soy sauce to make the dish gluten-free.
For a richer flavor, finish with a splash of toasted sesame oil or a small knob of butter just before serving.
To save time, buy peeled and deveined shrimp, or thaw and pat dry pre-portioned shrimp to reduce cooking time and ensure even searing.

Quick variations

Add snap peas or thinly sliced bell peppers for extra vegetables.
Stir in a handful of baby spinach at the end until just wilted for added color and nutrients.
For a citrus twist, swap half the lime juice for orange juice and add a pinch of zest.

Nutrition facts (per serving)

Calories: 218 kcal
Carbohydrates: 15 g
Protein: 27 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 286 mg
Sodium: 2504 mg
Potassium: 281 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 210 mg
Vitamin C: 56 mg
Calcium: 181 mg
Iron: 3 mg

More quick shrimp ideas

If you enjoy this fast shrimp stir fry, try exploring other quick shrimp recipes like shrimp tacos, one-pot noodle dishes, or simple curries for more weeknight inspiration.