This peanut ginger sauce has a special place in my heart. My 7-year-old son helped me make it. Inspired by Kids Eat Right month  and their initiative to get kids in the kitchen, I asked my son if he wanted to cook with me. I was prepared to be turned down. Jack hasn’t expressed a ton of interest in cooking. However, I was pleasantly surprised when he said yes. I know that cooking in the kitchen offers up some pretty magical lessons.

There are probably two reasons he took me up on my offer. 1. His younger brothers weren’t around, so our cooking environment for one-on-one time was ideal. 2. The recipe included one of his favorite ingredients: shrimp.
As we tasted the first “draft” of our peanut ginger sauce, he recommended we add more lime juice and ginger.  He was spot on, those two ingredients lightened up the sauce imparting a fresh and citrusy flavor.
boy taking a picture of his stir fry recipe
We took some photos with my usually “off limits” camera and edited the photos using an app. When we finally sat down to give the dish a try, he ooh’ed and ahh’ed at his creation, and suggested we open a vegetarian recipe. While I didn’t have the heart to tell him that shrimp aren’t vegetarian, I did ask him how much we should charge for our dish. Once you try this recipe, I’m sure you will concur that this shrimp stir fry with peanut ginger sauce priced at $14 is well worth it.

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shrimp stir fry with peanut ginger sauce

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  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 servings 1x




Peanut Ginger Sauce

  • 1/2 c. smooth peanut butter
  • 1/2 lime, juiced
  • 1 clove garlic
  • 1/4 c. light soy sauce
  • 1/2 inch sliced ginger root
  • 1 t. red chili paste
  • 1/4 c. brown sugar
  • 1/4 c. water (as needed)

Shrimp Stir-Fry

  • 2 T. extra virgin olive oil
  • 1 lb. Brussel sprouts, quartered
  • 1/4 c. vegetable broth
  • 1 lb raw medium deveined, peeled shrimp


Peanut Ginger Sauce

  1. To make sauce, add peanut ginger sauce ingredients and blend with an immersion blender/blender until the sauce is smooth and creamy. Add water to thin if needed.

Shrimp Stir Fry

  1. Heat olive oil in a large skillet over medium-high heat.  Add Brussel sprouts and cook for 2-3 minutes.
  2. Add 1/4 cup vegetable broth and cover with lid. Simmer 2-3 more minutes.
  3. Toss in 1 lb deveined, peeled shrimp. Cook until shrimp are pink.
  4. After Brussel sprouts and shrimp are fully cooked, add ginger peanut sauce and simmer together for 2-3 more minutes.
  5. Serve warm over soba noodles or brown rice.


  • Serving Size: 1 serving
  • Calories: 299
  • Sugar: 10.6 g
  • Sodium: 527.2 mg
  • Fat: 16.4 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.5 g
  • Fiber: 4 g
  • Protein: 23.4 g
  • Cholesterol: 121.6 mg