Photo of Stir-fried jerk shrimp and peppers by WW

Stir-fried jerk shrimp and peppers

2 - 3
PersonalPoints™ per serving
Total Time
30 min
25 min
5 min
This beautiful and wildly flavorful dish can be ready in a short 30 minutes. Though stir-frying is commonly associated with Asian food, this meal features Caribbean flavors and the technique is a perfect fit for searing the components without overcooking the shrimp. After deveining and rinsing, thoroughly pat shrimp dry with paper towels. If they're wet when added to the wok, the stir-fry will turn into a braise. This is not meant to be a saucy stir-fry - the seasonings lightly coat the shrimp and vegetables. Two tablespoons of jerk sauce yield a medium-spiced dish. Add more or less to taste. A bag of the multicolored baby bell peppers cut into rings make a striking substitute to traditional bell peppers. Serve with a side of roasted broccolini for more interest or traditional broccoli if you prefer.


Jerk sauce

2 Tbsp

Orange juice

1 Tbsp

Uncooked scallion(s)

3 medium

Peanut oil

4 tsp, or vegetable oil

Minced garlic

1 Tbsp

Uncooked shrimp

1 pound(s), large, peeled, deveined, patted dry

Orange bell pepper

3 cup(s), sliced, and yellow beller peppers strips (1/4-inch wide)

Table salt

½ tsp


  1. Combine jerk sauce and orange juice in small bowl; set aside. Thinly slice scallions, separating green sections from white sections.
  2. Heat a 14-inch flat-bottomed wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add white parts of scallion and garlic; stir-fry 10 seconds or until fragrant. Push scallion mixture to sides of wok and carefully add shrimp; spreading them evenly in one layer. Cook undisturbed, 1 minute, until shrimp begin to sear; using a metal spatula, stir-fry 30 seconds, incorporating scallion mixture, until shrimp are orange but not cooked through.
  3. Add peppers and sprinkle with salt; stir-fry 15 seconds or until just combined. Swirl in jerk sauce mixture; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender-crisp. Sprinkle on scallion greens; serve.
  4. Serving size: 1 1/2 c