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Photo of Thai shrimp and vegetable stir-fry by WW

Thai shrimp and vegetable stir-fry

5
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
Don’t shy away from the ingredient list for this dish. This is a challenge you'll want to take to up your cooking skills. The flavors are wonderful and can be used in many other Asian-influenced recipes. You can also use 3 cups each shredded carrots and shredded cabbage instead of the slaw mix. The sauce ingredients can be found in the Asian section of most supermarkets. If you prefer, use a bottled Thai sauce instead. Just make sure to account for any changes in the recipe’s SmartPoints value. We left the tails on the shrimp for a prettier presentation. Serve them peeled or unpeeled–the choice is yours.

Ingredients

Chili sauce

¼ cup(s), sweet Thai-variety

Less sodium soy sauce

3 Tbsp

Dark brown sugar

2 Tbsp

Fish sauce

1 Tbsp

Tomato paste

1 Tbsp

Fresh lime juice

1 Tbsp

Peanut oil

1 Tbsp, divided

Sambal oelek

2 tsp

Garlic paste

1½ tsp

Tamarind paste

1½ tsp

Peanut oil

1 tsp

Uncooked shrimp

1 pound(s), large, peeled, deveined (defrosted if frozen)

Onion

2 large, thinly sliced

Red bell pepper

2 large, thinly sliced

Packaged coleslaw mix (shredded cabbage and carrots)

14 oz, *

Scallions

4 medium, sliced

Cilantro

¼ cup(s), fresh, minced

Peanuts

2 Tbsp, salted, chopped

Instructions

  1. To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator).
  2. Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate.
  3. Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes.
  4. Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently.
  5. Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.

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