Nut-Free Thai Shrimp Stir-Fry
Elevate your weeknight dinner game with this vibrant and allergy-friendly Nut-Free Thai Shrimp Stir-Fry. Packed with succulent shrimp, colorful vegetables like bell peppers, zucchini, and snow peas, and infused with bold flavors of garlic, ginger, and citrusy lime, this stir-fry is a tantalizing taste of Thai cuisine without any nuts. The savory sauce made with soy sauce, fish sauce, and a hint of brown sugar perfectly balances sweet, salty, and tangy notes, while optional red chili flakes add a customizable kick of heat. Ready in just 25 minutes, this dish is served over fluffy jasmine rice for a satisfying and wholesome meal. Perfect for those seeking quick, nut-free, and gluten-free dinner ideas, this recipe celebrates fresh, vibrant flavors with effortless flair.
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 tablespoons Vegetable oil (or any neutral cooking oil)
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 Zucchini, sliced into half-moons
- 1 cup Snow peas
- 3 Green onions, sliced (whites and greens separated)
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Brown sugar
- 0.5 teaspoon Red chili flakes (optional, for spice)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 2 cups Cooked jasmine rice (for serving)
Instructions
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, and red chili flakes (if using). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Add the remaining tablespoon of oil to the skillet. Stir in the garlic, ginger, and the white parts of the green onions. Sauté for 1 minute, until fragrant.
Add the red bell pepper, carrot, zucchini, and snow peas to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.
Return the cooked shrimp to the skillet and pour the sauce mixture over the top. Stir everything together and cook for another 1-2 minutes, allowing the flavors to combine.
Remove from heat and garnish with the green parts of the green onions and chopped cilantro, if desired.
Serve hot over cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.2 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2897 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
