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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.3
  • Total Fat: 6.7 g
  • Cholesterol: 165.9 mg
  • Sodium: 782.7 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 21.7 g

View full nutritional breakdown of Thai Shrimp Stir-fry calories by ingredient
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Thai Shrimp Stir-fry

Submitted by: CMSTOY

Introduction

Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. The colorful main dish, served over pasta, rice or our family favorite quinoa. Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. The colorful main dish, served over pasta, rice or our family favorite quinoa.
Number of Servings: 8

Ingredients

    2 medium sweet red peppers, cut into thin slices
    1 teaspoon canola oil
    2 cups fresh snow peas
    1/2 cup thinly sliced green onions
    2 garlic clove, minced
    1/2 cup reduced-sodium chicken broth
    1/4 cup reduced-fat peanut butter
    3 tablespoons reduced-sodium soy sauce
    2 tablespoon rice vinegar
    2 teaspoon sesame oil
    2 teaspoon minced fresh gingerroot
    1 teaspoon crushed red pepper flakes
    1.5 pounds uncooked medium shrimp, peeled and deveined

Directions

In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine, rice or quinoa. Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user CMSTOY.






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