Spicy Shrimp & Vegetable Stir-fry Recipe

Recipe: #22419

January 09, 2016

Categories: Shrimp, Asian, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Oil, Spicy, more

recipe by:
ellie

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"This is really good over rice. This is a very tasty and spicy way to use up some odds and ends and still have a wonderful dinner."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (417.7 g)
Calories 354.8
Total Fat - 16.5 g
Saturated Fat - 8.1 g
Cholesterol - 165.9 mg
Sodium - 2150.1 mg
Total Carbohydrate - 27 g
Dietary Fiber - 7.8 g
Sugars - 9.9 g
Protein - 30.8 g
Calcium - 156.1 mg
Iron - 4.7 mg
Vitamin C - 28.2 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Put a wok (or very large skillet) on high heat and pour in 1/4 cup of the oil, half of the shrimp and half of the garlic and stir fry for 3-5 minutes or until shrimp turns pink.

Step 2

Stir in 1/4 teaspoon of the hot sauce and then transfer all to a large bowl.

Step 3

Repeat with the remaining oil, shrimp, garlic and hot sauce -- adding to shrimp in the bowl.

Step 4

Add vegetables (mushrooms - carrots) to empty wok over high heat (there is probably some oil remaining from the shrimp - if not add some additional oil to the wok) and then stir fry mixture for another 3-5 minutes or until vegetables are crisp tender and add to the bowl (with the shrimp).

Step 5

Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3-5 minutes, stirring occasionally.

Step 6

Return shrimp and vegetables to wok and stir fry for 3-5 minutes or until all is heated through.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For a vegan option, substitute the shrimp with tempeh and the fish sauce with soy sauce. The benefit of this substitution is that it provides a vegan-friendly meal that is still full of flavor and texture. The thinking behind this substitution is to replace the animal-based proteins with plant-based proteins while still maintaining the overall flavor profile.
For a lower-fat option, substitute the canola oil with vegetable broth and the peanut butter with almond butter. The benefit of this substitution is that it reduces the fat content of the dish while still providing a flavorful and satisfying meal. The thinking behind this substitution is to replace the higher-fat ingredients with lower-fat alternatives while still providing the same flavor and texture.

Variations

Thai-Style Coconut Shrimp & Vegetable Stir-fry Replace the hot sauce with 1/2 teaspoon of red pepper flakes and add 1/4 cup of Thai basil leaves to the stir-fry at the end of cooking. Omit the curry paste and peanut butter and replace with 1/4 cup of Thai red curry paste. Use 1/2 cup of light coconut milk instead of the regular coconut milk.

Serve with

Coconut Rice: This fragrant and nutty coconut rice is the perfect accompaniment to the spicy shrimp and vegetable stir-fry. The creamy coconut milk and jasmine rice provide a delicious contrast to the fiery flavors of the stir-fry.

Thai Eggplant Salad: This Thai eggplant salad is the perfect balance to the coconut rice and spicy stir-fry. The sweet and sour dressing, combined with the crunch of the vegetables and the nuttiness of the toasted sesame seeds, creates a delicious contrast to the other dishes.

FAQ

Q: What type of oil should I use for this stir-fry?

A: Canola oil is recommended for this stir-fry. It has a neutral flavor and a high smoke point, which makes it ideal for stir-frying.

Q: How long should I stir-fry the ingredients?

A: Stir-fry for about 3-5 minutes, or until the ingredients are cooked through. Make sure to stir the ingredients frequently to prevent them from burning.