Thai Shrimp Stir Fry Recipe With Vegetables Made Easy

Thai shrimp stir fry with vegetables is a vibrant, flavorful dish that brings together the freshest seafood and crisp vegetables in a quick, easy-to-make meal. Perfect for busy weeknights or casual dinners, this recipe captures the essence of Thai cuisine with its balance of sweet, salty, tangy, and spicy elements.

The succulent shrimp paired with a colorful medley of vegetables creates a nutritious, satisfying dish that’s as beautiful to look at as it is delicious to eat.

Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to be straightforward yet packed with authentic flavor. Using simple ingredients and a quick stir-fry technique, you’ll have a restaurant-quality dish ready in under 30 minutes.

Plus, it’s highly adaptable—feel free to swap vegetables according to what’s in season or your personal preference.

Why You’ll Love This Recipe

This Thai shrimp stir fry is a perfect harmony of taste, health, and convenience. Here’s why it should be your go-to recipe:

• Quick and Easy: Ready in less than 30 minutes, ideal for busy schedules.
• Nutritious: Loaded with fresh vegetables and lean shrimp, it’s a balanced meal rich in protein, vitamins, and minerals.
• Flavorful: The classic Thai sauce blends sweet, salty, and spicy notes for a mouthwatering experience.
• Versatile: Customize the veggies or spice level to suit your taste.
• One-Pan Meal: Minimal cleanup thanks to the stir-fry method.

Ingredients

• 12 oz (340g) raw shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 1 small head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1-2 teaspoons chili paste or Sriracha (adjust to taste)
• 2 tablespoons vegetable oil (or peanut oil)
• 2 green onions, sliced for garnish
• Fresh cilantro, chopped for garnish (optional)
• Cooked jasmine rice, for serving

Equipment

• Large wok or skillet
• Cutting board and sharp knife
• Measuring spoons
• Mixing bowl
• Wooden spoon or spatula
• Serving plates or bowls

Instructions

1. Prepare the sauce: In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, and chili paste. Set aside.
2. Prep the shrimp and vegetables: Rinse the shrimp and pat dry. Slice the bell peppers, julienne the carrot, trim the snap peas, and cut broccoli into small florets. Mince garlic and grate ginger.
3. Heat the wok or skillet: Add the vegetable oil and heat over medium-high heat until shimmering.
4. Sauté aromatics: Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn.
5. Cook the shrimp: Add the shrimp to the wok in a single layer. Cook for 1-2 minutes on each side until they turn pink and are just cooked through. Remove shrimp from the wok and set aside.
6. Stir-fry the vegetables: Add the broccoli and carrots first, stir-frying for about 2 minutes. Then add the bell peppers and snap peas, cooking for an additional 2-3 minutes until vegetables are tender-crisp.
7. Combine shrimp and sauce: Return the cooked shrimp to the wok with the vegetables. Pour the prepared sauce over the mixture and toss everything together to coat evenly.
8. Heat through: Stir-fry for another 1-2 minutes until the sauce is heated and slightly thickened.
9. Garnish and serve: Remove from heat, sprinkle with sliced green onions and chopped cilantro. Serve immediately over steamed jasmine rice.

Tips & Variations

For a vegetarian version, substitute shrimp with tofu or tempeh and use soy sauce instead of fish sauce.

• Adjust the spice: Control the heat by adding more or less chili paste or Sriracha. For a milder dish, omit chili altogether.
• Vegetable swaps: Feel free to use zucchini, baby corn, mushrooms, or bok choy based on your preference or what’s in season.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure oyster sauce is gluten-free or substitute with mushroom sauce.
• Use frozen shrimp: If using frozen shrimp, thaw completely and pat dry before cooking to avoid excess moisture.
• Extra crunch: Add chopped roasted peanuts or cashews as garnish for texture and flavor.

Nutrition Facts

Serving Suggestions

This Thai shrimp stir fry is best enjoyed hot and fresh over a bed of steamed jasmine rice, which soaks up the vibrant sauce perfectly. You can also serve it with brown rice or cauliflower rice for a low-carb option.

For a more filling meal, pair the stir fry with a light soup or a crisp Asian-inspired salad like cucumber salad with rice vinegar and sesame seeds. A side of spring rolls or steamed dumplings would also complement this dish wonderfully.

If you love exploring vegetable-forward dishes, you might enjoy our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a delightful sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For a great homemade bread to accompany your stir fry, check out the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

Thai shrimp stir fry with vegetables is a fantastic dish that combines wholesome ingredients with bold, authentic flavors. It’s an excellent choice for anyone looking to enjoy a quick, nutritious meal without compromising on taste.

The balance of fresh shrimp, crisp vegetables, and a tangy, spicy sauce makes it irresistible and perfect for any occasion.

With simple preparation and minimal cleanup, this recipe fits perfectly into busy lifestyles while still offering the satisfaction of a homemade meal. Whether you stick to the classic ingredients or experiment with your favorite veggies, this stir fry is sure to become a family favorite.

Dive into the vibrant flavors of Thailand tonight and enjoy a dish that’s as healthy as it is delicious.

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