Nut-Free Thai Shrimp Stir-Fry

Elevate your weeknight dinner routine with this vibrant and flavorful Nut-Free Thai Shrimp Stir-Fry, a fresh twist on a classic favorite. Perfect for those with nut allergies, this dish combines succulent shrimp with a colorful medley of crisp vegetables—think red bell peppers, julienned carrots, zucchini, and snow peas—all brought together with a zesty sauce made from soy sauce, fish sauce, lime juice, and a hint of brown sugar. Infused with aromatic ginger and garlic, this quick-cooking stir-fry comes together in just 25 minutes, making it an ideal choice for busy evenings. Serve it over fluffy jasmine rice for a satisfying, wholesome meal that's bursting with bold Thai-inspired flavors. For a customizable kick, sprinkle on red chili flakes and garnish with fresh cilantro. Nut-free, gluten-free adaptable, and utterly delicious, this recipe is a must-try for fans of light and healthy Asian cuisine!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound Raw shrimp, peeled and deveined
• 2 tablespoons Vegetable oil (or any neutral cooking oil)
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 1 Zucchini, sliced into half-moons
• 1 cup Snow peas
• 3 Green onions, sliced (whites and greens separated)
• 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice, freshly squeezed
• 1 teaspoon Brown sugar
• 0.5 teaspoon Red chili flakes (optional, for spice)
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 2 cups Cooked jasmine rice (for serving)

Directions

Step 1

In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, and red chili flakes (if using). Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

Add the remaining tablespoon of oil to the skillet. Stir in the garlic, ginger, and the white parts of the green onions. Sauté for 1 minute, until fragrant.

Step 5

Add the red bell pepper, carrot, zucchini, and snow peas to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.

Step 6

Return the cooked shrimp to the skillet and pour the sauce mixture over the top. Stir everything together and cook for another 1-2 minutes, allowing the flavors to combine.

Step 7

Remove from heat and garnish with the green parts of the green onions and chopped cilantro, if desired.

Step 8

Serve hot over cooked jasmine rice and enjoy!

Nutrition Facts

Serving size	1531.5 grams (1531.5g)

Amount per serving	% Daily Value*
Calories	1591

Total Fat 32.50g	42%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 857mg	286%
Sodium 3369mg	146%
Total Carbohydrate 193.80g	70%
Dietary Fiber 13.20g	47%
Total Sugars 19.20g
Protein 135.30g	271%

Vitamin D 0IU	0%
Calcium 607mg	47%
Iron 13mg	72%
Potassium 2897mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 33.6%

Carbs: 48.2%