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shrimp stir fry with peanut ginger sauce


  • Author: Jennifer McDaniel
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description


Ingredients

Scale

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

Instructions

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.
  • Prep Time: 15
  • Cook Time: 10

Nutrition

  • 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