Thai-Inspired Shrimp and Vegetable Stir-Fry
A quick, flavorful stir-fry with succulent shrimp, crisp vegetables, and a tangy peanut sauce, served over jasmine rice. This thai-inspired seafood (vegetarian option) ready in about 40 minutes pairs peeled and deveined shrimp, sliced bell peppers, head florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 lb peeled and deveined shrimp
- 1.5 lbs sliced bell peppers
- 1 head florets broccoli
- 2 medium julienned carrots
- 1/2 cup thinly sliced red onion
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 3 tbsp peanut butter
- 1 tbsp honey
- 1 seeded and minced jalapeño
- 1 seeded and minced jalapeño
- 2 cups cooked jasmine rice
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp grated ginger
Instructions
- Step 1: In a large pot, cook rice according to package instructions. Set aside.
- Step 2: In a bowl, whisk soy sauce, rice vinegar, peanut butter, honey, 1 tbsp jalapeño, 1 tbsp garlic, and 1 tbsp ginger. Set sauce aside.
- Step 3: Heat vegetable oil in a wok or large skillet over high heat. Add bell peppers, broccoli, carrots, and onion; stir-fry for 5 minutes until tender-crisp. Remove vegetables and set aside.
- Step 4: In the same pan, add shrimp and cook for 2-3 minutes until pink and opaque. Add remaining 1 tbsp garlic and 1 tbsp ginger; sauté for 30 seconds.
- Step 5: Return vegetables to the pan. Pour in sauce and stir to coat. Cook for 2-3 minutes until sauce thickens and glazes the ingredients.
- Step 6: Serve over rice, garnished with additional jalapeño slices and a sprinkle of chopped peanuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Shrimp and Vegetable Stir-Fry take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Shrimp and Vegetable Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Thai-Inspired Shrimp and Vegetable Stir-Fry?
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 Thai-Inspired Shrimp and Vegetable Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Thai-Inspired Shrimp and Vegetable Stir-Fry vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
