Spicy Thai Peanut Shrimp Stir-Fry

Spicy Thai Peanut Shrimp Stir-Fry is the kind of dinner I turn to when I crave something bold but only have twenty minutes to spare. Crunchy veggies meet juicy shrimp and a creamy peanut sauce in this weeknight hero that never feels ordinary and punches way above its weight in flavor for the effort involved.

I made this first as a college weeknight challenge and was astonished at how such simple ingredients could deliver a restaurant-worthy plate. Now it is a go-to after long days when I want zesty comfort with almost no prep.

Ingredients

• Shrimp: About 200 g brings juicy texture and protein always choose fresh or properly thawed for best flavor
• Snap peas: One full cup add a fresh crunch look for plump pods that snap
• Carrot: One julienned for subtle sweetness and color choose firm carrots with bright orange color
• Thai peanut sauce: Quarter cup coats everything in rich nutty flavor test for flavor and thickness before using
• Cooked rice: Acts as the base and soaks up any extra sauce jasmine or basmati is perfect
• Red pepper flakes: Give the whole dish a back-pocket kick sprinkle to your preferred heat level

Instructions

Prep the Ingredients:

Pat shrimp dry peel them if needed and devein if they are not already cleaned Slice the snap peas in half on the diagonal and julienne your carrot into thin even sticks This gives you a pleasing mix of shapes and crunch in the finished dish

Stir-Fry the Shrimp and Veggies:

Heat a generous glug of oil in your wok or large skillet over medium-high until it shimmers Add the shrimp in a single layer and let them cook for about one minute before flipping Add snap peas and carrots Cook and stir everything for five to six minutes until the shrimp turn pink and firm and the veggies are just tender but still bright and snappy

Add the Peanut Sauce and Heat Through:

Reduce the heat to medium-low Pour in your Thai peanut sauce and toss to coat evenly Stir in a pinch or two of red pepper flakes for heat Let the sauce bubble and thicken just for another minute The shrimp should be glossy and the vegetables shiny with sauce

Serve Over Rice:

Spoon the shrimp and veggies over hot fluffy rice right away The rice soaks up every bit of that creamy spicy sauce If you like add a squeeze of lime and chopped cilantro on top for freshness

Snap peas bring me right back to my grandma’s kitchen garden She always insisted on using the ones you could eat raw reminding me that crisp veggies really make quick stir fries shine This dish also gives me an excuse to pile on extra cilantro like I always do at Thai restaurants

Storage Tips

This stir fry keeps well in an airtight container in the fridge for up to two days Reheat gently in a skillet with a splash of water or microwave until steaming If you plan to keep leftovers do not add extra lime and cilantro until serving so everything stays fresh and bright

Ingredient Substitutions

If you cannot find snap peas substitute with sliced bell pepper broccoli or green beans For a vegetarian version swap out shrimp with crispy tofu or even chickpeas If you want less heat leave out the red pepper flakes or use a milder chili powder

Serving Suggestions

I love this over jasmine rice but brown rice or quinoa work beautifully too For a low carb take serve over cauliflower rice You can round out the meal with a quick cucumber salad or a side of fresh mango for a sweet cool contrast

Cultural Notes

Thai peanut sauce is not just for satay It is a staple in many street food stir fries across Southeast Asia where creamy savory sauces meet big vegetable crunch and all kinds of protein Bringing this sauce home reminds me that a taste of travel is possible even on a regular Tuesday night

Seasonal Adaptations

Use whatever is freshest Try snow peas or asparagus in spring Swap carrots with thinly sliced zucchini in summer

Success Stories

This recipe is a repeat winner among my friends who claim they cannot cook It is the first dish my partner asked for seconds of at my place and has become a must when hosting casual summer dinners Everyone wants the peanut sauce recipe

Freezer Meal Conversion

If you want to make ahead stir fry the veggies and shrimp cool then freeze flat in freezer bags When ready to serve thaw completely and heat with the sauce For best results freeze the sauce separately and mix fresh just before serving

Keep this stir fry recipe in your weeknight rotation for bold flavor with minimal effort. The spicy nutty sauce and crisp veggies make every bowl shine.

Common Questions About Recipes

→ What type of shrimp works best for this dish?

Medium or large, peeled and deveined shrimp are ideal for quick, even cooking and a satisfying bite.

→ Can I use other vegetables instead of snap peas and carrots?

Yes, bell peppers, broccoli, or snow peas also pair well with the peanut sauce and cook quickly with shrimp.

→ How can I adjust the spice level?

Reduce or increase red pepper flakes to taste, or add a fresh chili for even more kick.

→ Is there a substitution for Thai peanut sauce?

Try mixing peanut butter with soy sauce, lime juice, and a splash of hot sauce for a homemade alternative.

→ What sides complement this dish?

Serve with jasmine or brown rice, or enjoy with rice noodles for a satisfying meal.

→ How do I avoid overcooking the shrimp?

Cook just until pink and opaque—usually 2-3 minutes per side—to keep shrimp tender and juicy.