Best 10 Peanutty Shrimp Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a mouthwatering dish that combines the bold flavors of peanuts and shrimp? Look no further! Peanutty shrimp stir fry is an enticing Asian-inspired dish that offers a vibrant combination of textures and tastes. With its crispy shrimp, crunchy peanuts, and a flavorful sauce, this culinary delight is sure to satisfy your cravings for a delectable meal. Get ready to embark on a culinary journey as we explore the best recipe for peanutty shrimp stir fry, a dish that promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

PEANUTTY SHRIMP STIR-FRY



Peanutty Shrimp Stir-Fry image

Enjoy a Thai twist on shrimp with this easy panfried recipe that's ready in under an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 11

1 cup coarsely broken uncooked vermicelli (about 2-inch pieces)
2 tablespoons soy sauce
2 teaspoons grated gingerroot
1/4 teaspoon red pepper sauce
1 clove garlic, finely chopped
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
3 tablespoons vegetable oil
4 green onions, cut into 1-inch pieces
1 package (6 ounces) frozen Chinese pea pods, thawed and drained
2 tablespoons creamy peanut butter
1/4 cup chopped peanuts

Steps:

  • Cook and drain vermicelli as directed on package. Mix soy sauce, gingerroot, pepper sauce and garlic in large plastic resealable bag. Add shrimp; seal bag. Let stand 15 minutes.
  • Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Add vermicelli, onions and pea pods; stir-fry until onions are crisp-tender. Remove vermicelli mixture from skillet.
  • Heat remaining 1 tablespoon oil in same skillet over medium heat. Add shrimp; stir- fry until pink. Stir in vermicelli mixture. Mix in peanut butter until mixture is coated; cook until hot. Sprinkle with peanuts.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg

SHRIMP WITH PEANUTS



Shrimp With Peanuts image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound medium shrimp
2 teaspoons coarse salt
1 teaspoon cornstarch
1 egg white
1 teaspoon black bean paste with chili (see note)
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
2 tablespoons sesame oil
2 cups peanut oil
1/2 cup raw unsalted peanuts
3 scallions, chopped
2 cloves garlic, minced

Steps:

  • Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
  • Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
  • Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
  • Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
  • Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
  • Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
  • Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.

Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

SHRIMP PHAD THAI



Shrimp Phad Thai image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h8m

Yield 6 servings

Number Of Ingredients 16

4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)

Steps:

  • Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
  • Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  • Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
  • Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

EASY SHRIMP STIR FRY



Easy Shrimp Stir Fry image

I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

PINEAPPLE-SHRIMP STIR-FRY



Pineapple-Shrimp Stir-Fry image

If you've ever heard the expression, "Eat the rainbow," this colorful, tasty dish will help you do just that! Serve over hot, fluffy rice.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks in juice
½ cup soy sauce
¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
¼ teaspoon dried red pepper flakes
2 tablespoons avocado oil
1 medium red onion, cut into 1-inch chunks
1 medium orange bell pepper, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
4 cups broccoli florets
1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons chopped cashews, or to taste

Steps:

  • Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
  • Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
  • Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
  • Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
  • Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
  • Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.3 g, Cholesterol 172.5 mg, Fat 16.4 g, Fiber 4.6 g, Protein 29 g, SaturatedFat 2.2 g, Sodium 2006.6 mg

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

FRIED SHRIMP WITH PEANUT SAUCE



Fried Shrimp with Peanut Sauce image

Categories     Shellfish     Fry     Lemon     Peanut     Shrimp     Soy Sauce     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/4 cup creamy peanut butter
4 teaspoons soy sauce
4 teaspoons fresh lemon juice, or to taste
2 teaspoons firmly packed light brown sugar
1 large garlic clove, minced
1/3 cup plus 2 tablespoons water
cayenne to taste
2 tablespoons thinly sliced scallion greens
1 large egg
3/4 pound small shrimp (about 32), shelled
all-purpose flour seasoned with salt and pepper
vegetable oil for deep-frying the shrimp

Steps:

  • In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.

SESAME SHRIMP STIR-FRY



Sesame Shrimp Stir-Fry image

Add something colorful to your family's Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 10

12 oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/4 cup teriyaki marinade
1 1/2 cups uncooked quinoa
1/2 cup water
1 tablespoon cornstarch
1 tablespoon canola oil
1 medium carrot, sliced (1/2 cup)
2 cups fresh snow pea pods, strings removed, cut in half
2 cups sliced fresh mushrooms (about 5 oz)
1 tablespoon sesame seed, toasted

Steps:

  • In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.
  • Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
  • Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
  • Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.
  • Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 8 g, TransFat 0 g

PEANUTTY PORK STIR-FRY



Peanutty Pork Stir-Fry image

The easy, colorful stir-fry with an Asian flavor will become a popular mainstay at your house. "It even tastes great as cold leftovers," notes Gina Berry of Chanhassen, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 can (8 ounces) pineapple chunks
1/2 pound pork tenderloin, cut into 1/2-inch strips
1 tablespoon sesame oil
3/4 cup julienned sweet red pepper
3/4 cup chopped carrot
2 green onions, chopped
3 tablespoons reduced-sodium soy sauce
3 tablespoons reduced-sodium teriyaki sauce
1 tablespoon creamy peanut butter
1/4 cup unsalted dry roasted peanuts, finely chopped
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.

Nutrition Facts : Calories 486 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1492mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 5g fiber), Protein 33g protein.

Tips:

  • Mise en place: Prepare all ingredients and have them within reach before starting to cook. This will ensure a smooth and efficient cooking process.
  • Use fresh shrimp: Fresh shrimp will give the best flavor and texture to your stir-fry. If using frozen shrimp, thaw them completely before cooking.
  • Marinate the shrimp: Marinating the shrimp in a mixture of soy sauce, rice wine, and cornstarch will help to tenderize them and add flavor.
  • Use a hot wok or large skillet: A hot wok or large skillet will help to sear the shrimp and vegetables quickly, preventing them from becoming soggy.
  • Stir-fry in batches: If cooking a large amount of shrimp and vegetables, stir-fry them in batches to prevent overcrowding the pan and ensure even cooking.
  • Add the sauce at the end: Adding the sauce at the end of the cooking process will help to preserve its flavor and prevent it from burning.
  • Serve immediately: Stir-fried dishes are best served immediately after cooking, while they are still hot and fresh.

Conclusion:

Peanutty shrimp stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of tender shrimp, crunchy vegetables, and flavorful peanut sauce, this stir-fry is sure to please everyone at the table. So next time you are looking for a tasty and nutritious meal, give peanutty shrimp stir-fry a try!

Related Topics