Thai shrimp and vegetable stir-fry
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Don’t shy away from the ingredient list for this dish. This is a challenge you'll want to take to up your cooking skills. The flavors are wonderful and can be used in many other Asian-influenced recipes. You can also use 3 cups each shredded carrots and shredded cabbage instead of the slaw mix. The sauce ingredients can be found in the Asian section of most supermarkets. If you prefer, use a bottled Thai sauce instead. Just make sure to account for any changes in the recipe’s SmartPoints value. We left the tails on the shrimp for a prettier presentation. Serve them peeled or unpeeled–the choice is yours.
Ingredients
Chili sauce
¼ cup(s), sweet Thai-variety
Less sodium soy sauce
3 Tbsp
Dark brown sugar
2 Tbsp
Fish sauce
1 Tbsp
Tomato paste
1 Tbsp
Fresh lime juice
1 Tbsp
Peanut oil
1 Tbsp, divided
Sambal oelek
2 tsp
Garlic paste
1½ tsp
Tamarind paste
1½ tsp
Peanut oil
1 tsp
Uncooked shrimp
1 pound(s), large, peeled, deveined (defrosted if frozen)
Onion
2 large, thinly sliced
Red bell pepper
2 large, thinly sliced
Packaged coleslaw mix (shredded cabbage and carrots)
14 oz, *
Scallions
4 medium, sliced
Cilantro
¼ cup(s), fresh, minced
Peanuts (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp, salted, chopped
Instructions
1
To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator).
2
Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate.
3
Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes.
4
Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently.
5
Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.
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