Thai Shrimp Stir-Fry

Total Time

Prep: 15 min. Cook: 10 min.

Makes

4 servings

Updated: Dec. 01, 2023
Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. I like to serve the colorful main dish over pasta—everyone just loves it! —Jeanne Fisher of Simi Valley, California.
Thai Shrimp Stir-Fry Recipe photo by Taste of Home

Ingredients

  • 2 medium sweet red peppers, cut into thin slices
  • 1 teaspoon canola oil
  • 1 cup fresh snow peas
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-fat peanut butter
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked fettuccine

Directions

  1. In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
  2. In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

Nutrition Facts

1 cup: 206 calories, 8g fat (1g saturated fat), 168mg cholesterol, 565mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.