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Peanut shrimp stir fry in a white bowl with chopsticks and a side of peanut sauce on a light table with a dark napkin

Peanut Shrimp Stir-Fry

jasmine rice, carrots, red cabbage, cilantro

STARS

Plump and juicy shrimp are marinated overnight in tamarind paste, soy sauce and red chilis. The shrimp get tossed stir-fry style in a spicy Thai inspired peanut sauce with carrots, snap peas, and red bell peppers. A garnish of red cabbage adds more crunch and cilantro for a fresh herb note. This tasty melange is plated over a bed of fluffy steamed jasmine rice.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  1 hour
Ingredients

Jasmine Rice:

  • 1 2/3 cups Jasmine Rice
  • 1 3/4 cups Water
  • 1 tsp Salt

Roasted Red Bell Peppers:

  • 1 cup Red Bell Peppers, 1"x1" cut
  • 1/8 tsp Salt
  • 1/2 tsp Canola Oil

Steamed Sugar Snap Peas:

  • 1 cup Sugar Snap Peas

Steamed Carrot Rounds:

  • 1 cup Carrot Rounds
  • 1/8 tsp Salt
  • 1/2 tsp Canola Oil

Shredded Red Cabbage:

  • 1/3 cup Red Cabbage

Picked Cilantro Leaves:

  • 1/3 cup Cilantro Leaves

Spicy Peanut Sauce:

  • 2 tbsp Finely Minced Ginger
  • 1 tbsp Finely Minced Garlic
  • 1/4 cup Cane Vinegar
  • 1 tbsp Lime Juice
  • 2 tbsp Lite Soy Sauce
  • 1 tbsp Chili Paste
  • 1/2 cup Creamy Peanut Butter
  • 1/4 cup Water
  • 1 tbsp Agave Syrup
  • 1 tbsp Sesame Oil
  • 1/4 tsp Salt

Tamarind-Honey Shrimp:

  • 1.2 lbs Shrimp
  • 2 tbsp Tamarind-Honey Marinade & Glaze
Directions
1
Combine the rice and the water in a pot. Add salt. Steam the rice.
2
Hand cut the bell peppers into 1 x 1-inch squares. Roast at 350F, until cooked through (8-10 minutes). Cool and reserve.
3
Pick the firm tip of the snap pea and peel out the vein. Discard vein, reserve peas.
4
Wash and peel the carrots. Slice carrots on slight bias into 1/4-inch rounds. Toss carrots with oil and salt. Cook on full steam for 4 minutes, should be cooked through with a slight crunch.
5
Remove sad looking outer leaves from the cabbage. Core the cabbage. Cut cabbage to smaller pieces. Shred the cabbage.
6
Stem the cilantro. Wash the cilantro. Pick the cilantro leaves.
7
For the spicy peanut sauce, combine all ingredients and blend smooth.
8
Peel the ginger. Slice the ginger through its "grain". Finely mince the ginger.
9
Finely mince garlic.
10
Pull needed amount of shrimp and thaw. Toss prawns in marinade and let sit for two hours. Use steamed shrimp setting and cook to a doneness of 160F.

Peanut Shrimp Stir-Fry

jasmine rice, carrots, red cabbage, cilantro

STARS

Plump and juicy shrimp are marinated overnight in tamarind paste, soy sauce and red chilis. The shrimp get tossed stir-fry style in a spicy Thai inspired peanut sauce with carrots, snap peas, and red bell peppers. A garnish of red cabbage adds more crunch and cilantro for a fresh herb note. This tasty melange is plated over a bed of fluffy steamed jasmine rice.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  1 hour
Servings:  4

Ingredients

Jasmine Rice:

  • 1 2/3 cups Jasmine Rice
  • 1 3/4 cups Water
  • 1 tsp Salt

Roasted Red Bell Peppers:

  • 1 cup Red Bell Peppers, 1"x1" cut
  • 1/8 tsp Salt
  • 1/2 tsp Canola Oil

Steamed Sugar Snap Peas:

  • 1 cup Sugar Snap Peas

Steamed Carrot Rounds:

  • 1 cup Carrot Rounds
  • 1/8 tsp Salt
  • 1/2 tsp Canola Oil

Shredded Red Cabbage:

  • 1/3 cup Red Cabbage

Picked Cilantro Leaves:

  • 1/3 cup Cilantro Leaves

Spicy Peanut Sauce:

  • 2 tbsp Finely Minced Ginger
  • 1 tbsp Finely Minced Garlic
  • 1/4 cup Cane Vinegar
  • 1 tbsp Lime Juice
  • 2 tbsp Lite Soy Sauce
  • 1 tbsp Chili Paste
  • 1/2 cup Creamy Peanut Butter
  • 1/4 cup Water
  • 1 tbsp Agave Syrup
  • 1 tbsp Sesame Oil
  • 1/4 tsp Salt

Tamarind-Honey Shrimp:

  • 1.2 lbs Shrimp
  • 2 tbsp Tamarind-Honey Marinade & Glaze

Directions

1
Combine the rice and the water in a pot. Add salt. Steam the rice.
2
Hand cut the bell peppers into 1 x 1-inch squares. Roast at 350F, until cooked through (8-10 minutes). Cool and reserve.
3
Pick the firm tip of the snap pea and peel out the vein. Discard vein, reserve peas.
4
Wash and peel the carrots. Slice carrots on slight bias into 1/4-inch rounds. Toss carrots with oil and salt. Cook on full steam for 4 minutes, should be cooked through with a slight crunch.
5
Remove sad looking outer leaves from the cabbage. Core the cabbage. Cut cabbage to smaller pieces. Shred the cabbage.
6
Stem the cilantro. Wash the cilantro. Pick the cilantro leaves.
7
For the spicy peanut sauce, combine all ingredients and blend smooth.
8
Peel the ginger. Slice the ginger through its "grain". Finely mince the ginger.
9
Finely mince garlic.
10
Pull needed amount of shrimp and thaw. Toss prawns in marinade and let sit for two hours. Use steamed shrimp setting and cook to a doneness of 160F.
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