Thai Shrimp stir fry recipe comes together in 30 minutes and is going to be your new favorite seafood packed dinner. The magic is created by the roasted Thai chili paste. An incredible sauce that smells like caramelized shallots and tastes even better. A gluten Free and Dairy free dinner.Thai Shrimp stir fry is about to become your new favorite dinner.
I love shrimp, and do not get to eat it as often as I would like. I’m not even too picky. I’ll take boiled shrimp which I will happily peel myself and dip into mayonnaise. If I’ve got that I’m happy! No joke, that used to be one of my all time favorite ways to eat shrimp. After being a broke college student for years, the first thing I would do when I came home to visit my parents was make shrimp. Their house always had shrimp. An extra reason to plan frequent trips home. In those days I would start my day with a plate of boiled shrimp.
Currently I haven’t been able to get my hands on a stove or some good mayo in a while (blame my backpacking trip in South East Asia on that one) so I’ve got to get my shrimp prepared a different way.
The Thai way.
And this way isn’t bad either. Far from it. The Thai shrimp stir fry way is nothing short of excellent.
I had tried to make my own version of this dish when my parents were visiting in Phuket. No direction whatsoever, just working with the handful of ingredients we had bought at the grocery store. It was pretty good even then, but now that I’ve got a real Thai recipe it’s even better.
The key ingredient here is obviously the roasted Thai chili paste. You can find it at the Asian supermarket and it is amazing for adding flavors to dishes. It smells more like caramelized shallots than anything else and adds a little bit of spice to the dish. Perfect for adding to soups as well. Other than that all the ingredients in the recipe are easy to find and if shrimp isn’t your thing try this with chicken, pork, beef, squid or even tofu.
These are the brands that the Time For Lime cooking school recommends for various Thai sauces. From left to right we have, fish sauce, mushroom sauce, oyster sauce, roasted chili paste and coconut milk.
That fourth little jar from the left, is the magical ingredient here. Make sure to seek this out at the Asian store. You won’t regret it!
This Thai shrimp stir fry is easy to make and perfect for a quick lunch or dinner. Serve with rice for a complete meal. You really only need a handful of key ingredients and its a dollop of this a dash of that but with the various sauces and herbs the flavors come to be superb.
In the cooking class I took we used both shrimp and squid in this stir fry but if you prefer to cook with shrimp only feel free to just make this a shrimp stir fry recipe.
The shrimp and squid is enveloped in a cloud of Thai flavors that are both light and refreshing without weighing down the dish too much. A simple Thai shrimp stir fry recipe that will have everyone wanting more.
Thai Shrimp stir fry recipe comes together in 30 minutes and is going to be your new favorite seafood packed dinner. The magic is created by the roasted Thai chili paste. An incredible sauce that smells like caramelized shallots and tastes even better. A gluten Free and Dairy free dinner.
- 2 tablespoons vegetable oil
- 4 cloves garlic chopped
- 1 large mild red chili sliced diagonally into large segments
- 1 onion thinly sliced
- 20 shrimp peeled, deveined and butterflied (or mixture of shrimp and squid) (use tofu for vegan version)
- 2 tablespoons roasted chili paste make sure not made with shrimp paste for vegan version
- 1 teaspoon sugar
- 2 tablespoons oyster sauce use mushroom sauce for vegan version
- 2 tablespoons soy sauce use tamari for gluten free version
- 1/2 cup stock or water
- 20 sweet Thai basil leaves with extra basil for garnish
- 2 limes cut into wedges
In a small bowl combine roasted chili paste, oyster sauce, soy sauce, stock and sugar. Stir until sugar is dissolved.
Heat wok over medium heat and add oil, garlic, onion and chili. Cook on medium-high heat until garlic is aromatic (30 seconds).
Increase heat to high and add shrimp. Cook for 1 minute or until shrimp turns light pink.
Add sauce and basil. Stir fry for another minute. Add more stock is mixture too dry.
Serve over rice with lime wedges and fresh basil.
Recipe from Time for Lime