Thai Shrimp Stir-Fry Recipe

4.5 1 4
Thai Shrimp Stir-Fry Recipe
Thai Shrimp Stir-Fry Recipe photo by Taste of Home
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Thai Shrimp Stir-Fry Recipe

Read Reviews
4.5 1 4
Publisher Photo
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. The colorful main dish, served over pasta, was sent in by Jeanne Fisher of Simi Valley, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min.

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

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.
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. Yield: 4 servings.
Originally published as Thai Shrimp Stir-Fry in Light & Tasty August/September 2004, p43

Nutritional 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.

  • 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
  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. Yield: 4 servings.
Originally published as Thai Shrimp Stir-Fry in Light & Tasty August/September 2004, p43

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jennidw User ID: 2531705 62009
Reviewed Oct. 23, 2010

"I made this a few years ago and completely forgot about it.. just made it again tonight and it was as good as I remembered. I cut the recipe in half to serve 2, but i still made the full amount of sauce, and it was only slightly too much sauce, so if I made it for 4 people, i would probably double the sauce."

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