Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce
Succulent shrimp stir-fried with fresh zucchini, carrots, onions, and bell peppers in a fragrant chili-infused brown sauce, finished with crunchy roasted peanuts. This thai-inspired seafood ready in about 22 minutes blends peeled and deveined shrimp, medium, sliced into half-moons zucchini, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 1 medium, sliced into half-moons zucchini
- 1 medium, julienned carrot
- 1 small, thinly sliced onion
- 1 medium, thinly sliced green bell pepper
- 2 tbsp vegetable oil
- 1 tbsp Thai chili paste
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 3 tbsp water
- 1/4 cup, chopped roasted peanuts
- 3 cloves, minced garlic
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot. Add 3 cloves minced garlic and 12 oz shrimp, stir-fry for 2-3 minutes until shrimp turn pink and opaque.
- Step 2: Add 1 tbsp Thai chili paste, stirring for 30 seconds until fragrant. Then add 1 medium sliced zucchini, 1 medium julienned carrot, 1 small thinly sliced onion, and 1 medium thinly sliced green bell pepper, stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 3: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 3 tbsp water. Pour mixture into the wok and cook for 2 minutes, stirring frequently, until sauce thickens and glazes the shrimp and vegetables.
- Step 4: Remove from heat and transfer to a serving plate. Garnish with 1/4 cup chopped roasted peanuts to add texture and nutty flavor.
Frequently asked questions
How long does Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shrimp and Vegetable Stir-Fry with Aromatic Chili Brown Sauce?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
