Vegan Thai Shrimp Stir-Fry
Indulge in the bold, vibrant flavors of this Vegan Thai Shrimp Stir-Fry—a plant-based twist on a classic favorite! Featuring tender vegan shrimp, crisp vegetables like red bell pepper, broccoli, and zucchini, all tossed in a luscious, aromatic sauce made with gluten-free tamari, red curry paste, and a hint of coconut sugar, this dish is both satisfying and wholesome. Fragrant garlic, ginger, and fresh Thai basil bring authentic Thai-inspired flair, while a splash of lime juice brightens the flavors. Perfectly served over jasmine rice or rice noodles, this 30-minute recipe is a quick, healthy, and delicious option for any weeknight dinner. Packed with fresh, vibrant ingredients, this vegan stir-fry is proof that plant-based meals can be full of flavor and utterly irresistible!
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Recipe Information
Ingredients
- 8 ounces vegan shrimp
- 2 tablespoons coconut oil
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 medium zucchini, sliced into half moons
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons low-sodium tamari (gluten-free soy sauce)
- 1 tablespoon coconut sugar
- 2 teaspoons red curry paste (vegan-friendly)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 0.5 cup fresh Thai basil leaves
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 4 cups cooked jasmine rice or rice noodles (for serving)
Instructions
Heat 1 tablespoon of coconut oil in a large non-stick skillet or wok over medium-high heat.
Add the vegan shrimp to the skillet and sauté for 2-3 minutes until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the red bell pepper, broccoli florets, carrot, and zucchini to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.
In a small bowl, whisk together the tamari, coconut sugar, red curry paste, lime juice, and sesame oil to create the sauce.
Pour the sauce over the vegetables in the skillet and toss to coat everything evenly. Cook for another 2 minutes to allow the sauce to heat through.
Add the sautéed vegan shrimp back to the skillet and gently stir to combine. Cook for 1-2 more minutes to heat everything evenly.
Remove the skillet from heat and stir in the fresh Thai basil leaves, allowing them to wilt slightly.
Serve the Vegan Thai Shrimp Stir-Fry over cooked jasmine rice or rice noodles. Garnish with toasted sesame seeds if desired.
Enjoy your flavorful and plant-based Thai stir-fry!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2085 mg | 44% | |
*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.
