Vegetarian Thai Shrimp Stir-Fry
Get ready to elevate your weeknight dinner game with this irresistible Vegetarian Thai Shrimp Stir-Fry! Featuring tender plant-based shrimp, vibrant vegetables like red bell pepper, broccoli, and snow peas, and a zesty homemade soy-lime sauce infused with garlic, ginger, and a hint of spice, this recipe is a flavorful feast that's both nutritious and satisfying. Finished with fragrant Thai basil and crunchy peanuts, this easy stir-fry is perfect served over jasmine rice or noodles for a complete meal. Ready in just 30 minutes, it’s a plant-based twist on classic Thai cuisine that will delight vegetarians and omnivores alike. Whether you're seeking a quick dinner idea or exploring meat-free alternatives, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 8 oz Plant-based shrimp
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 1 large Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 1 cup Snow peas, trimmed
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Lime juice
- 1 tsp Brown sugar
- 1 tsp Sriracha or chili paste
- 3 tbsp Thai basil leaves, chopped
- 2 tbsp Crushed peanuts
- 4 cups Cooked jasmine rice or noodles (for serving)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger. Sauté for 30 seconds until fragrant.
Add the bell pepper, broccoli, carrot, and snow peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Remove the vegetables from the pan and set them aside.
In the same pan, heat the remaining tablespoon of oil. Add the plant-based shrimp and cook for 2-3 minutes, turning occasionally, until slightly golden and heated through.
Return the vegetables to the pan with the shrimp. Stir to combine.
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, and sriracha. Pour the sauce over the stir-fry and toss to coat evenly.
Let the mixture cook for an additional 1-2 minutes to allow the flavors to meld.
Remove from heat and sprinkle with chopped Thai basil and crushed peanuts.
Serve hot over cooked jasmine rice or noodles.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 27.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2049 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.
