THAI SHRIMP STIR-FRY
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. Serve this colorful main dish over pasta. -Jeanne Fisher, Simi Valley, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SWEET & SPICY SHRIMP & ZUCCHINI STIR-FRY RECIPE - (4/5)
Provided by rbotzl01
Number Of Ingredients 19
Steps:
- Hint: Start your rice before preparing the shrimp and zucchini. Heat up a wok or a large frying pan to high heat. Swirl in the vegetable oil. Add the garlic and cook very briefly just until aromatic, a few seconds only. Add the zucchini slices and drizzle the soy sauce on top. Stir-fry for a couple of minutes or until tender. Season with a little ground pepper, to taste. Push the zucchini to the side of the wok/frying pan. If the pan/wok is quite dry at this point, add a little more oil. Place the shrimp in one layer. Let it cook for 1 minute without stirring. Season with a little salt (just a pinch). After 1 minute, stir-fry with the zucchini until it has turned fully opaque, about 1 more minute. Quickly, stir in the sweet chili sauce and coat the zucchini and shrimp. Add a few drops of sesame oil to the mix. Serve immediately with some freshly cooked rice.
EASY STIR-FRIED THAI GARLIC SHRIMP
Steps:
- Gather the ingredients.
- In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.
- Place shrimp in the marinade and stir well to coat.
- In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.
- Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.
- Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.
- Top the shrimp with coriander and add some lemon slices on the side. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Cholesterol 79 mg, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 2006 mg, Sugar 9 g, Fat 22 g, ServingSize 12 to 15 shrimp (2 servings), UnsaturatedFat 0 g
THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL
You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
Nutrition Facts : Calories 226 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1336 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 18 grams, Sugar 7 grams
SWEET AND SPICY SHRIMP STIR-FRY
I threw together a few random ingredients to create this stir-fry. It turned out DH thought it was the best ever and labeled it Recipezaar-worthy. The sauce is sweet and spicy with just the right amount of "kick". DH suggested the addition of sesame oil to the veggies just after they are cooked tender-crisp, which gives a little extra "something" to the dish. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
- Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
- Cook rice according to package instructions.
- Return wok to heat and add shrimp. Saute for two minutes or until heated through.
- Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.
SPICY THAI SWEET CHILI SHRIMP {SHEET PAN DINNER}
This sheet pan dinner comes together in less than 20 minutes! Spicy Thai Sweet Chili Shrimp is roasted alongside veggies and can be eaten as is, or toppled over your favorite grains.
Provided by Killing Thyme
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- If you're making the Thai Sweet Chili Sauce from scratch, be sure to start that well in advance (at least an hour before dinner).
- Pre-heat oven to 450º F.
- Wash your veggies, pat them dry, and place them in a large bowl. Drizzle them with the olive oil and sprinkle with salt and pepper. Toss to coat, and transfer the veggies to a baking sheet. Spread them out evenly, creating room in the center for the shrimp. Set aside.
- Prepare the shrimp and pat them dry with a paper towel. Transfer the shrimp to the middle of the baking sheet and sprinkle with a bit of salt and pepper.
- Bake the shrimp and veggies for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender.
- Remove the baking sheet from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions.
- You can serve the shrimp and veggies on their own, over coconut rice, or quinoa. (Or any other grain you love!) Spritz your food with fresh lime juice before you dig in.
SWEET & SPICY THAI STIR-FRY
The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the green peppers into 1/2" wide long strips.
- Dice all other peppers down to about 1/2" square.
- Slice ends from snow peas, otherwise leave them whole.
- Dice red onion or shallots smaller than the coloured peppers.
- Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
- In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
- Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
- Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
- In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
- Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
- Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
- Serve veggies, wok's contents over the noodle.
Nutrition Facts : Calories 224.3, Fat 1.6, SaturatedFat 0.3, Sodium 418.2, Carbohydrate 52, Fiber 6.2, Sugar 8.3, Protein 4
EASY THAI SWEET & SOUR SHRIMP
Steps:
- Gather the ingredients.
- Pour one can of pineapple chunks (with juice) into a medium-size pot.
- Drain the juice from the other can into the pot, squeezing out all the juice from the fruit (you can save it for eating or other dishes).
- Add the vinegar, sugar, fish sauce, cayenne, lemon or lime juice, and ketchup.
- Bring to a boil, then reduce heat to medium or until you get a nice strong simmer. Simmer 12 to 15 minutes, uncovered, or until sauce reduces by one-third. Remove from heat and set aside.
- Place a large frying pan or wok over medium-high heat. Drizzle in the oil and add garlic and onion. Stir-fry 30 seconds, then add the vegetables. Stir-fry 2 to 3 minutes, adding 1 to 2 tbsp. of the sweet & sour sauce as you fry, just enough to keep ingredients sizzling.
- Add the shrimp plus soy sauce and continue stir-frying until shrimp turn pink on the outside (1 minute).
- Add remaining sauce. Stir and bring to a gentle simmer for 1 minute, then reduce heat to medium-low.
- In a cup, stir cornstarch into the water with a fork until dissolved. Add this to the stir-fry, stirring slowly. When your stir-fry has thickened enough for your liking (about 1 minute), remove from heat.
- Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. If too sour, add more sugar; if too sweet or too salty, add more lemon/lime juice. More cayenne can be added for more spice. If you'd like a deeper color, add a few drops red food coloring (optional). Top with toasted sesame seeds, if desired, then serve with Thai rice and enjoy!
Nutrition Facts : Calories 453 kcal, Carbohydrate 92 g, Cholesterol 14 mg, Fiber 8 g, Protein 9 g, SaturatedFat 1 g, Sodium 1055 mg, Fat 8 g, ServingSize 3-4 portions (3-4 servings), UnsaturatedFat 6 g
SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
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THAI-STYLE GINGER & SWEET RED CHILI SHRIMP
From onceuponachef.com
Cuisine Asian, ThaiCategory DinnerServings 4-6Calories 198 per serving
- Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until s
- Note: When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.
- Note: To grate fresh ginger, first peel the skin and then rub the ginger root along a rasp or fine grater. Watch your fingers!
SWEET AND SPICY PINEAPPLE SHRIMP STIR FRY - BAREFEET IN ...
From barefeetinthekitchen.com
5/5 (16)Total Time 23 minsCategory Main CourseCalories 287 per serving
- Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute. Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.
- Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.
- Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. Remove from the heat and add the green onions. Serve by itself or over rice. Enjoy!
SWEET N’ SPICY SHRIMP STIR-FRY RECIPE - CENTERCUTCOOK
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SWEET & SPICY MANGO SHRIMP STIR-FRY - LAURA FUENTES
From laurafuentes.com
4.8/5 (18)Estimated Reading Time 7 minsServings 4Calories 458 per serving
- In a large skillet, heat the oil over medium heat. Add the onion and sauté, until softened, about 3 minutes. Add the garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine.
- Once the shrimp are pink, add the mango chunks, and stir to incorporate into the stir fry, until warmed and juices release.
- Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.
SWEET CHILI SHRIMP STIR FRY EASY RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
4.4/5 (69)Total Time 30 minsCuisine AsianCalories 544 per serving
- In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
- Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
- Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
- Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!
SWEET AND SPICY SHRIMP AND ZUCCHINI STIR-FRY - MANILA SPOON
From manilaspoon.com
Ratings 10Servings 6Cuisine Asian CuisineCategory Dinner, Main Course
- Heat up a wok or a large frying pan to high heat. Swirl in the vegetable oil. Add the garlic and cook very briefly just until aromatic, a few seconds only. Add the zucchini slices and drizzle the soy sauce on top. Stir-fry for a couple of minutes or until tender. Season with a little ground pepper, to taste.
- Push the zucchini to the side of the wok/frying pan. If the pan/wok is quite dry at this point, add a little more oil. Place the shrimp in one layer. Let it cook for 1 minute without stirring. Season with a little salt (just a pinch). After 1 minute, stir-fry with the zucchini until it has turned fully opaque, about 1 more minute.
- Quickly, stir in the sweet chili sauce and coat the zucchini and shrimp. Add a few drops of sesame oil to the mix. Serve immediately with some freshly cooked rice.Enjoy!
SPICY THAI BASIL SHRIMP STIR FRY - COOKING CURRIES
From cookingcurries.com
Cuisine AsianTotal Time 17 minsCategory Main CourseCalories 639 per serving
- Blend all the ingredients together for the marinade sauce in a small blender jar, chopped or a mini food processor.
- Heat the 2 tbsp oil in a saute pan over medium heat. Scoop out the shrimp, while draining the marinade back to the bowl ( we are going to use the marinade sauce later, so don't toss it) and add to the oil.
- Place the shrimp in a single layer in the pan, so they can all cook evenly. Cook for a minute on one side and flip the shrimp over. Cook for another minute, till they are all nice and pink.
SWEET AND SPICY SHRIMP STIR FRY - COOKIN' WITH MIMA
From cookinwithmima.com
5/5 (2)Total Time 17 minsCategory EntreeCalories 422 per serving
- In a wok, heat up 2 tbsps. of avocado oil on medium heat and sauté the shrimps, occasionally flipping them over to cook on both side. This take about 5 minutes.
- Add in the garlic, give it a little toss and sauté for another minute. Add in the honey and the chili pepper paste. Cook together for about a minute. Sprinkle some salt and then add in the veggies.
- Stir everything together and let the veggies sauté until they are tender. Should be about 5 minute.
SWEET CHILI SHRIMP STIR FRY - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
5/5 (17)Category Side DishCuisine AsianCalories 231 per serving
- Prep the oil - Heat only half of the oil i.e. 1 tablespoon in the pan. This is to sear the Shrimps first. The rest of the oil will be used after this to stir fry the veggies.
- Cook the Shrimps - Place a batch of shrimps on the pan with some distance apart. Sear the shrimps on each side for about 2 minutes on medium-high heat. The shrimps would have a light pink color on them. Keep the fried shrimps aside.
- Saute Garlic & Ginger - Add the remaining oil i.e. 1 tablespoon that is left to the pan. Heat until you see smoke. Add onions, garlic, ginger to the pan. Saute until the onion has just softened and there is no raw smell from ginger and garlic,
THAI BASIL SHRIMP STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
5/5 (2)Total Time 15 minsCategory DinnerCalories 153 per serving
- In a small bowl, mix together the soy sauce, chili sauce, garlic, and ginger. Toss the shrimp with cornstarch and set aside.
- Heat the coconut oil over medium high heat in a large skillet. Add the zucchini and cook for 3-4 minutes until just tender crisp.
- Push the zucchini to one side of the pan. Add the shrimp in a single layer. Cook for 2-3 minutes until pink and beginning to brown. Flip over and cook for 2 more minutes.
- Add the stir fry sauce, green onions, and basil. Cook for 1-2 minutes until fragrant. Serve immediately.
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