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–+ servings
An individual portion of shrimp stir fry served over black rice with fresh lime wedges on the side.
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3.89 from 18 votes

Shrimp Stir Fry With Pad Thai Sauce

A quick and delicious shrimp stir fry packed with vegetables and a tangy Pad Thai Sauce
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Fusion
Servings: 4 servings
Calories: 415kcal
Author: Andrea Mut

Ingredients

Pad Thai Sauce

  • ¼ cup tamarind paste (or substitute with 2 tablespoon fresh lime juice mixed with 1 tablespoon brown sugar)
  • ¼ cup water
  • ¼ cup fish sauce
  • 3 tablespoon fresh lime juice
  • 2 tablespoon raw or brown sugar
  • ½ cup roasted, unsalted peanuts, finely chopped

Stir fry

  • ¼ cup avocado or coconut oil
  • 24 large or jumbo raw, frozen, unpeeled shrimp, thawed and peeled
  • 2-3 heads baby Bok Choy
  • 1 large red pepper, seeded and cut into 1" dice
  • 2 cups snow peas, approximately
  • 1 tablespoon garlic, chopped
  • 3-4 green onions
  • ¼ teaspoon dried chili flakes, or more to taste

For garnish

  • 1 cup cilantro leaves, rinsed
  • lime wedges
  • dried chili flakes
  • extra chopped peanuts

Instructions

For the pad thai sauce

  • Mix together tamarind paste, water, fish sauce, lime juice and sugar. Set aside with peanuts.

For stir fry

  • Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
  • Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Rinse under cold water and dry. Chop into 1 inch pieces.
  • Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
  • Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
  • Add shrimp and stir-fry for 2 minutes. Add peppers, peas, green onions, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
  • Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.

Notes

Storage - Any leftovers can be stored in the fridge for 3 days. 
If the sauce is too thin for your liking, dissolve 1-2 teaspoon of cornstarch in 2-3 tablespoon cold water and stir into sauce at the end and let boil for a few seconds to thicken. 
Nutritional Facts do not include side dishes. They are an estimate only using an online calculator. 

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 20g | Protein: 28g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 802mg | Potassium: 440mg | Fiber: 3g