Thai Shrimp Stir-Fry
Treat your taste buds to a burst of vibrant flavor with this quick and easy **Thai Shrimp Stir-Fry**, a perfect weeknight dinner that delivers restaurant-quality results in just 30 minutes! Succulent shrimp are stir-fried to tender perfection alongside a medley of crisp vegetables like red bell peppers, broccoli florets, and julienned carrots, while a fragrant blend of garlic, ginger, and Thai red chili infuses every bite with bold, aromatic spice. The dish is brought together with a savory-sweet sauce made from soy sauce, fish sauce, lime juice, and a hint of brown sugar, creating the perfect balance of tangy and umami flavors. Finished with fresh basil leaves for a fragrant, herbaceous kick and served over fluffy jasmine rice, this one-pan wonder is as satisfying as it is healthy. Ideal for seafood lovers, this recipe is a delicious introduction to the bright, bold flavors of Thai cuisine!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 Thai red chili, sliced
- 1 cup fresh basil leaves, roughly chopped
- 4 cups cooked jasmine rice
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the shrimp to the pan and stir-fry for about 2-3 minutes or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.
Add the red bell pepper, broccoli, and carrot to the pan. Stir-fry the vegetables for 3-4 minutes, until they start to soften slightly.
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and lime juice.
Return the shrimp to the pan and pour the sauce mixture over the shrimp and vegetables. Add the sliced Thai red chili.
Continue to stir-fry for an additional 2-3 minutes, ensuring the shrimp and vegetables are well coated with the sauce.
Remove the pan from heat. Stir in the fresh basil leaves and give everything a final toss.
Serve the Thai shrimp stir-fry hot, over the cooked jasmine rice.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 21.7 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1093 mg | 84% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3058 mg | 65% | |
*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.
