Spoon Simple
Shrimp and Veggie Stir-Fry with Peanut Sauce
A quick and healthy stir-fry packed with plump shrimp, crisp vegetables, and a flavorful homemade peanut sauce. Serve over noodles or rice for a complete, protein-rich meal.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Stir-Fry
- 1 lb large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 inch ginger, grated
Step 2 — For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari)
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha (optional)
- 3-4 tbsp warm water (to thin)
Step 3 — For Serving
- Cooked brown rice or noodles
- Chopped peanuts and cilantro for garnish
Instructions
- 1
Prepare Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and Sriracha (if using). Gradually whisk in warm water until the sauce reaches desired consistency. Set aside.
- 2
Stir-Fry Vegetables
Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and carrot, stir-fry for 3 minutes. Add red bell pepper and snap peas, stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- 3
Add Aromatics and Shrimp
Push vegetables to the side of the skillet. Add garlic and ginger to the center and stir-fry for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes, stirring, until pink and opaque.
- 4
Combine with Sauce
Pour the prepared peanut sauce over the shrimp and vegetables. Stir everything together to coat evenly and cook for 1-2 minutes until the sauce is heated through and slightly thickened.
- 5
Serve
Serve immediately over cooked brown rice or noodles. Garnish with chopped peanuts and fresh cilantro.
Nutrition per serving: 580 cal · 35g protein · 50g carbs · 28g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
