Serve on greens as an appetizer or with pasta for a main course.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil and sesame oil in a skillet over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir 5 minutes.

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  • Stir the shrimp, red bell pepper, and yellow bell pepper into the skillet. Over high heat, cook 3 to 4 minutes, until opaque. Turn off heat, and mix in the basil leaves.

Nutrition Facts

145.7 calories; 19.6 g protein; 5.5 g carbohydrates; 172.9 mg cholesterol; 201.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2006
This recipe is inspirational! I'm on a low fat/carb diet so I changed this one up a bit - i nixed the oil used pam spray made a fat free curry mustard mayo spread it on a low carb tortilla lined that with boston bib lettus and spooned some warm shrimp/pepper mixture and wrapped it up! a FREAKING awsome lunch! the flavours are out of this world! thanks for this one! Read More
(6)

Most helpful critical review

Rating: 3 stars
03/19/2006
This was okay. Any recipe with bell peppers is terrible reheated. The peppers turn to mush. As a one night meal this is a three star. As a reheat it is a one. The best way to eat this is making sure you have a piece of shrimp with a piece of pepper with a piece of basil on you fork. Not bad but we ALWAYS have leftovers and this doesn't work for that Read More
(4)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/11/2006
This recipe is inspirational! I'm on a low fat/carb diet so I changed this one up a bit - i nixed the oil used pam spray made a fat free curry mustard mayo spread it on a low carb tortilla lined that with boston bib lettus and spooned some warm shrimp/pepper mixture and wrapped it up! a FREAKING awsome lunch! the flavours are out of this world! thanks for this one! Read More
(6)
Rating: 5 stars
01/11/2006
This recipe is inspirational! I'm on a low fat/carb diet so I changed this one up a bit - i nixed the oil used pam spray made a fat free curry mustard mayo spread it on a low carb tortilla lined that with boston bib lettus and spooned some warm shrimp/pepper mixture and wrapped it up! a FREAKING awsome lunch! the flavours are out of this world! thanks for this one! Read More
(6)
Rating: 5 stars
10/01/2004
Excellent!! Have used it at work. Most ordered appetizer. Read More
(4)
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Rating: 3 stars
03/18/2006
This was okay. Any recipe with bell peppers is terrible reheated. The peppers turn to mush. As a one night meal this is a three star. As a reheat it is a one. The best way to eat this is making sure you have a piece of shrimp with a piece of pepper with a piece of basil on you fork. Not bad but we ALWAYS have leftovers and this doesn't work for that Read More
(4)
Rating: 4 stars
08/23/2010
Like most others I tweaked a bit. It needed more oil to stir-fry and I used less of the basil than called for. Wish I'd had a red pepper as the photos would have been more colorful but since I cut the recipe in half I used one yellow pepper with some green on it. We liked this and will make it again during the summer months when most of the vegetable and herb ingredients are fresh from our garden. Note: I used the raw shells from the shrimp to flavor the pasta water - remove before adding the pasta. Kicks up the flavor! Read More
(2)
Rating: 3 stars
03/26/2007
Nice for a change. I like my shrimp with the shells so I left them... but i think it would have been more enjoyable to eat if I took the time. I'm not usually a big fan of red peppers but the combination with the basil made a nice fragrant dish. Might be a bit spicy for some but I liked it. Read More
(2)
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Rating: 1 stars
11/12/2005
not very good at all maybe i did something wrong. Read More
(2)
Rating: 5 stars
10/01/2004
I am hooked. My family went crazy for this. A GREAT way to impress dinner guests. Read More
(2)
Rating: 5 stars
07/31/2009
Served this with rice and it was excellent. Used dried basil instead and doubled the sauce. We added the cooked rice at the end and mix it all together the rice tasted excellent with the seasoning. Will make again soon. Read More
(2)
Rating: 5 stars
03/28/2011
I find A LOT of people OVERCOOK their food and cook it at too high of a tempurature this would lead to the mushy peppers rice ect. Still love this dish! Read More
(2)