Thai Inspired Shrimp Stir Fry Recipes

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THAI SHRIMP STIR-FRY



Thai Shrimp Stir-Fry image

This one-pot alternative to takeout is bursting with authentic Thai flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

1 cup basmati rice
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus wedges for serving
2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1 pound frozen large shrimp (peeled and deveined), thawed
1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise
1 cup corn kernels, thawed if frozen
2/3 cup unsweetened coconut milk
3/4 cup fresh basil leaves, torn

Steps:

  • In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
  • Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

Nutrition Facts : Calories 433 g, Fat 13 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g

THAI SHRIMP STIR-FRY



Thai Shrimp Stir-Fry image

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

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

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

EASY STIR-FRIED THAI GARLIC SHRIMP



Easy Stir-Fried Thai Garlic Shrimp image

This recipe for stir-fried shrimp in a tangy Thai garlic sauce takes just 15 minutes. It's a perfect weeknight dish and makes a great party appetizer.

Provided by Darlene Schmidt

Categories     Appetizer     Entree

Time 13m

Yield 2

Number Of Ingredients 13

For the Marinade:
1 1/2-2 tablespoons oyster sauce (Thai oyster sauce or Lee Kum Kee)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
4 to 6 cloves garlic (minced, to taste)
2 tablespoons lime juice
1 red chili pepper (minced, or 1/3 teaspoon dried crushed chili; to taste)
For the Stir-Fry:
12 to 15 medium to large shrimp (or prawns ; butterflied, shells can be removed or left on)
2 to 3 tablespoons oil (for stir-frying)
Garnish: 1 lemon (cut into wedges)
Garnish: 1/2 cup coriander (fresh)

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

SWEET AND SPICY THAI SHRIMP STIR FRY



Sweet and Spicy Thai Shrimp Stir Fry image

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

3 tablespoons peanut oil
3 cloves garlic, chopped
One 2-inch piece ginger, chopped
12 ounces large peeled and deveined shrimp, tails removed
1 small red onion, cut into 1/4-inch-thick strips
1 medium yellow bell pepper, cut into 1/4-inch-thick strips
1/2 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce
Kosher salt
Juice from half a lime
1/2 cup torn basil and/or mint leaves
2 cups cooked, warm jasmine rice, for serving

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.

THAI-INSPIRED SHRIMP STIR-FRY



Thai-Inspired Shrimp Stir-Fry image

Categories     Nut     Shellfish     Vegetable     Stir-Fry     Quick & Easy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 16

half of a 4-inch-long fresh red chili
1/4 cup seasoned rice vinegar
1/4 cup sugar
a 1-inch piece fresh lemongrass
2 teaspoons minced garlic
2 teaspoons minced peeled fresh gingerroot
1 pound large shrimp (16 to 20)
3 medium carrots
2 medium zucchini
1/2 English cucumber
3 scallions
1/4 cup packed fresh coriander leaves
1/4 cup salted peanuts (about 1 ounce)
3 tablespoons peanut oil
Accompaniment:Cooked Rice
Garnish: fresh mint leaves cut into thin strips, fresh coriander leaves, and lime wedges

Steps:

  • Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar. Bring mixture to a boil and simmer 30 seconds. Remove chili vinegar from heat.
  • Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon. In a small bowl stir together lemongrass, garlic, and gingerroot. Peel shrimp and devein if desired. Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes.
  • While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices. Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices. Halve cucumber lengthwise and seed. Diagonally cut cucumber halves into thin slices. Diagonally cut scallions into thin slices. Chop coriander and coarsely chop peanuts.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add carrots and stir-fry until barely crisp-tender, about 3 minutes. Add zucchini and stir-fry until crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
  • Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables. Add remaining tablespoon oil and stir-fry remaining shrimp in same manner.
  • Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine.
  • Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges.

SHRIMP FRIED NOODLES - THAI-STYLE



Shrimp Fried Noodles - Thai-Style image

Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!

Provided by hot_spicie

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 15

1 pound dried rice vermicelli
2 cups bean sprouts, divided
3 tablespoons vegetable oil
1 teaspoon minced garlic
10 unpeeled, large fresh shrimp
1 tablespoon white sugar
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon Ketchup
2 eggs, beaten
1 tablespoon chopped dry roasted peanuts
1 tablespoon crushed dried shrimp
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
2 wedges fresh lemon

Steps:

  • Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
  • Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
  • Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

Nutrition Facts : Calories 642.2 calories, Carbohydrate 103.3 g, Cholesterol 175.4 mg, Fat 15.6 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.9 g, Sodium 646.9 mg, Sugar 5.9 g

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI-STYLE PRAWN (SHRIMP) STIR-FRY



Thai-Style Prawn (Shrimp) Stir-Fry image

A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste.

Provided by ImPat

Categories     One Dish Meal

Time 35m

Yield 4 light meals, 4 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons olive oil
1 kg prawns (green or raw peeled deveined tails intact)
2 lemongrass (stalks white part only finely chopped)
1 chili (small red thinly sliced)
2 garlic cloves (thinly sliced)
4 cm ginger (fresh peeled finely grated)
1 brown onion (large cut into wedges)
120 g baby corn (packet halved lengthways)
1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
1 red capsicum (large chopped)
250 g green beans (trimmed halved diagonally)
2 carrots (large halved lengthways thinly sliced diagonally)
2 tablespoons water
1 bunch basil (leaved picked)
1 1/2 cups bean sprouts
lime wedge (to serve)

Steps:

  • Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
  • Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
  • Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
  • Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Nutrition Facts : Calories 274.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 315, Sodium 1445.1, Carbohydrate 20.1, Fiber 4.8, Sugar 8.3, Protein 37.9

THAI STYLE CHICKEN STIR FRY



Thai Style Chicken Stir Fry image

This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg chicken breast, sliced thinly
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 -3 tablespoons peanut oil
4 green onions, sliced thinly
200 g bean sprouts
500 g baby bok choy, chopped coarsely
1 medium red pepper, sliced thinly (about250g)
3 tablespoons lime juice
100 ml sweet chili sauce
1 tablespoon fish sauce
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon sambal oelek (or more)
2 tablespoons fresh coriander, finely chopped
1 1/2 tablespoons of fresh mint, finely chopped

Steps:

  • Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
  • Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
  • Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
  • Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
  • Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
  • To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

THAI-STYLE SWEET AND SALTY SHRIMP



Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories     dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

  • Pat the shrimp very dry and lightly season with salt and pepper.
  • In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  • Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

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From eatingthaifood.com


SWEET CHILI SHRIMP STIR FRY - THE FLAVOURS OF KITCHEN
2022-03-16 Stir fry the veggies - Add the chopped veggies and stir fry them for about 4-5 minutes. The veggies should be crisp yet cooked through. Add Shrimps and Sauce - First, add shrimps, and then add soy sauce, Thai sweet chilli sauce and green onion Toss them until all the shrimps and veggies appear coated with the sauce.
From theflavoursofkitchen.com


THAI-STYLE GINGER & SWEET RED CHILI SHRIMP - ONCE UPON A CHEF
Instructions. 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.
From onceuponachef.com


THAI SHRIMP & CHICKEN STIR FRY - SOBEYS INC.
Step 1. To a skillet set over medium heat add the olive oil, carrots and onion and sauté 3 min., until vegetables are lightly cooked. Stir in garlic and cook 1 min. Add peppers and sauté another 2 min. Step 2. Add shrimp and sauté 1 min. Stir in Sensations by Compliments Chicken Thai Style Soup. Simmer 3 to 5 min. or until heated through.
From sobeys.com


THAI BASIL MUSSEL & SHRIMP STIR-FRY - FRESH HUNGER
2017-11-28 Instructions. Heat a large wok or frying pan over high heat. Add canola oil & shrimp. Stir-fry 1 to 2 minutes until they just change color; remove from pan. Add sesame oil, galangal, garlic & chilies to same wok; stir-fry 1 minute until fragrant. Add sugar, soy sauce & fish sauce; stir until sugar dissolves. Add mussels & stir-fry until they ...
From freshhunger.com


EASY THAI SHRIMP CURRY - ONCE UPON A CHEF
Instructions. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more.
From onceuponachef.com


SHRIMP THAI ~ INSPIRED SALAD | CLEAN FOOD CRUSH
2020-10-06 Instructions. In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use. Next, heat 1 Tablespoon oil in a skillet over medium-high heat. Add garlic and the minced serrano …
From cleanfoodcrush.com


THAI SHRIMP STIR FRY RECIPE — PHILLY SEAFOOD
3. Put the shrimp shells, mushroom stems, celery and basil ends in a pot and cover with water. Set on medium-high heat for about an hour.
From phillyseafood.com


SHRIMP STIR FRY THAI - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
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.
From therecipes.info


THAI SHRIMP NOODLES - DAMN DELICIOUS
2015-07-21 Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
From damndelicious.net


RICE NOODLES WITH SHRIMP AND AROMATIC COCONUT SAUCE
2022-06-09 Made with fermented rice noodles and an aromatic, multi-sour coconut-based chicken sauce, this is a brilliant dish that is relatively easy to prepare. While considered a light meal, the dish is just as fulfilling as the full-fledged Siamese style khanom jeen naam phrik meal set. And while the latter would have required a full day to prepare and was therefore unsuited …
From thaifoodmaster.com


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