Thai Shrimp Stir-Fry

This Thai shrimp stir-fry recipe with vegetables is fast, flavorful and secretly healthy (hello, crisp-tender snow peas and red peppers!). A savory coating of creamy peanut sauce covers the shrimp, while fresh veggies keep things crunchy and colorful. And there’s just enough heat from crushed red pepper flakes to keep things interesting without sending your guests sprinting for a glass of milk.

Whether you’re trying to spice up a weeknight dinner, impress friends with your wok skills or use up that jar of peanut butter by making something other than toast, stir-fry recipes like this are one-pan wonders. Serve it over rice for a more traditional take, or go rogue with rice noodles, soba or angel hair pasta.

Thai Shrimp Stir-Fry Ingredients

• Canola oil: This neutral cooking oil has a high smoke point, making it perfect for fast stir-frying. You only need a teaspoon, but it gets the job done.
• Sweet red peppers: Bright, juicy and slightly sweet, red bell peppers bring beautiful color and a satisfying crunch to your stir-fry. Thin slices cook quickly while staying tender-crisp.
• Snow peas: A classic in many Thai stir-fry recipes, snow peas are sweet and crisp, and cook quickly. Keep the pods whole for texture and visual appeal.
• Green onions: Green onions are mild and fresh, and add a savory pop without overpowering the other flavors. Slice them thin for best results.
• Garlic: Minced garlic infuses the hot oil with its signature aromatic punch.
• Sauce: This flavorful, creamy sauce combines reduced-sodium chicken broth, creamy peanut butter, essential Thai ingredients like reduced-sodium soy sauce, rice vinegar, sesame oil and minced gingerroot, and a pinch of red pepper flakes for seasoning.
• Shrimp: Medium shrimp, peeled and deveined, are ideal for fast cooking. They soak up the sauce beautifully, turning delightfully pink and tender in just minutes. You can use fresh or thawed frozen shrimp—just pat them dry before cooking them.
• Cooked rice: A bed of hot, fluffy rice (like jasmine or basmati) is the ideal partner for this dish. It soaks up the sauce and balances the bold flavors. For a heartier meal, brown rice or rice noodles also work well. Cook rice on the stove or in a rice cooker for best results.

Directions

Step 1: Stir-fry the vegetables

In a large nonstick skillet or wok, stir-fry the red peppers in hot canola oil for one minute. Add the snow peas, green onions and garlic, and stir-fry for two to three minutes longer or until the vegetables are crisp-tender. Remove the vegetables from the pan and keep them warm.

Editor’s Tip: Don’t overcook the veggies—keeping them vibrant and a little crunchy adds contrast to the saucy shrimp.

Step 2: Make the sauce

In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until the peanut butter melts and the mixture comes to a boil.

Step 3: Cook the shrimp

Stir in the shrimp

Cook and stir for two minutes or until the shrimp turn pink.

Return the red pepper mixture to the skillet and heat it through. Serve the stir-fry over rice.

Editor’s Tip: The best way to tell shrimp is fully cooked is by sight—they should be just pink and curled into a C shape.

Thai Shrimp Stir-Fry Variations

• Try it with noodles: Skip the rice and serve your shrimp stir-fry on cooked fettuccine or rice noodles for a pad Thai-style vibe.
• Swap in chicken or tofu: Not into shrimp? Diced chicken breast or cubed firm tofu are excellent alternatives—just adjust the cooking time accordingly.
• Add more veggies: Bell peppers and snow peas are great, but this stir-fry also plays well with mushrooms, carrots, broccoli florets and baby corn.
• Go extra spicy: Love heat? Add a dash of Sriracha or a spoonful of Thai red curry paste to the sauce for a bigger kick.

How to Store Thai Shrimp Stir-Fry

To store leftover Thai shrimp stir-fry, let it cool completely before transferring it to an airtight container. It’ll last for up to four days.

How do you reheat Thai shrimp stir-fry?

Reheat Thai shrimp stir-fry gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce seems too thick. You can also microwave it in 30-second intervals, stirring between rounds. A word of warning: Shrimp can get tough when overcooked, especially in the microwave.

Thai Shrimp Stir-Fry Tips

What’s the best way to clean shrimp?

Cleaning shrimp is way easier than you might think. Just remove the shell (if it’s still on), then use a paring knife to make a shallow cut along the back. Use the tip to tease out the dark vein, then rinse the shrimp under cold water. It’s oddly satisfying once you get the hang of it.

What else can you serve with Thai shrimp stir-fry?

Is there anything better than appetizers with Southeast Asian flair? Pair this stir fry with easy egg rolls, cucumber salad or Hawaiian fried rice.