Thai Shrimp Stir Fry Recipes

Steps:

• In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
• Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

Steps:

• 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.

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

Steps:

• Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

Steps:

• Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
• Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

Steps:

• In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside., In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm., Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. , Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.

Steps:

• Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.

Steps:

• Pat the shrimp very dry and lightly season with salt and pepper.
• In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
• Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

Steps:

• Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar. Bring mixture to a boil and simmer 30 seconds. Remove chili vinegar from heat.
• Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon. In a small bowl stir together lemongrass, garlic, and gingerroot. Peel shrimp and devein if desired. Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes.
• While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices. Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices. Halve cucumber lengthwise and seed. Diagonally cut cucumber halves into thin slices. Diagonally cut scallions into thin slices. Chop coriander and coarsely chop peanuts.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add carrots and stir-fry until barely crisp-tender, about 3 minutes. Add zucchini and stir-fry until crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables. Add remaining tablespoon oil and stir-fry remaining shrimp in same manner.
• Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine.
• Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges.