Photo of Thai Shrimp and Vegetable Stir-Fry by WW

Thai Shrimp and Vegetable Stir-Fry

Smartpoints value per serving
Total Time
50 min
25 min
25 min
Don’t shy away from the ingredient list for this dish. The flavors are wonderful and can be used in many other Asian-influenced recipes.


chili sauce

¼ cup(s), sweet Thai-variety

low sodium soy sauce

3 Tbsp

dark brown sugar

2 Tbsp

fish sauce

1 Tbsp

canned 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)

uncooked onion(s)

2 large, thinly sliced

sweet red pepper(s)

2 large, thinly sliced

packaged coleslaw mix (shredded cabbage and carrots)

14 oz, *

uncooked scallion(s)

4 medium, sliced


¼ cup(s), fresh, minced


2 Tbsp, salted, chopped


  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.


*Or you can 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.

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