Best 2 Thai Peanut Shrimp Recipes

Thai peanut shrimp is a tantalizing dish that seamlessly blends the vibrant flavors of Thailand with the succulent goodness of shrimp. This culinary masterpiece, often served as an appetizer or main course, captivates the senses with its harmonious balance of sweet, sour, salty, and spicy notes. The succulent shrimp, coated in a delectable peanut sauce, takes center stage, while an array of fresh vegetables adds a refreshing crunch and vibrant colors. As you embark on this culinary journey, you'll discover the secrets behind crafting this delectable dish, ensuring that every bite transports you to the bustling streets of Thailand.

Here are our top 2 tried and tested recipes!

THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP

Thai Peanut Sweet Potato Noodles with Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 cups pre-noodled sweet potato noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic, grated on a rasp grater
2 dashes fish sauce
12 jumbo shrimp, peeled and deveined
1 tablespoon chile lime seasoning, such as Tajin
Kosher salt and freshly ground black pepper
1/4 cup crushed salted roasted peanuts
3 scallions, minced
Fresh mint, for garnish

Steps:

Preheat the oven to 375 degrees F.
Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES

Thai Peanut Shrimp, Asparagus and Noodles image

I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.

Provided by Kendra

Categories Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

2 quarts water, cold
1/4 cup salt
1/4 cup sugar
1 lb shrimp, shelled and deveined
1/2 cup peanut butter, smooth
1/2 cup hoisin sauce
1/2 cup water
3 -4 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon garlic salt (optional)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon chili-garlic sauce
1/2 teaspoon hot sauce (I like Cholula)
2 tablespoons cornstarch, mixed with 2 T Water (optional)
1 tablespoon canola oil
1 onion, diced
1 red pepper, diced
2 teaspoons garlic, minced
2 cups asparagus, cut into 1 inch pieces
3 cups noodles, cooked and drained

Steps:

Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.

Tips:

Use fresh, high-quality shrimp. This will make a big difference in the flavor of the dish.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
Use a good quality peanut butter. This is the key ingredient in the sauce, so make sure you use a brand that you like.
Add some vegetables to the dish. This will make it more colorful and nutritious.
Serve the dish over rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Thai peanut shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great dish to serve at parties or potlucks. With its sweet, savory, and nutty flavor, Thai peanut shrimp is sure to be a hit with everyone who tries it.