Thai Shrimp & Veggie Stir-Fry

Thai Shrimp & Veggie Stir Fry by

A quick tip for a tastier stir-fry: roughly chop up all the ingredients into similar bite sized pieces before cooking.

With smaller pieces, there’s more surface area for the seasoning and sauces to infuse the meat and veggies. And it assures that each bite offers you a little of everything with all the delicious contrasting flavors and textures.

Thai cooking is a great example of this with dishes like Thai basil chicken and Thai minced meat salad. You can experience the sweet, spicy, sour, umami elements in every spoonful.

Have fun creating your own variations like this easy Thai Shrimp & Veggie Stir-Fry.

Thai Shrimp & Veggie Stir Fry recipe by

Chop up juicy shrimp, button mushrooms, and crunchy sweet peppers. Then stir-fry with a simple combination of fish sauce, sugar, and our Thai BBQ Seasoning.

Our Thai BBQ seasoning infuses an aromatic, peppery, garlicky flavor to this Thai Shrimp & Veggie Stir-Fry.

Thai Seasoning at

mini sweet peppers
Thai Shrimp Stir Fry recipe by

Once the dish is cooked, toss in chopped peanuts and fresh cilantro, along with generous squeezes of lime juice.

Serve with a side of steamed Jasmine rice, and savor every bite of this Thai Shrimp & Veggie Stir-Fry.

Thai Shrimp & Vegetable Stir Fry by

Thai Shrimp & Veggie Stir-Fry 
by Season with Spice
Serves 4

1 lb of medium raw shrimp – de-shelled and roughly chopped
1 tbsp fish sauce
2 tsp raw sugar (coconut sugar or turbinado sugar)
1 tbsp of Season with Spice’s Thai BBQ Seasoning
2 tbsp vegetable oil
8oz button mushrooms – roughly chopped
2-3 cloves garlic – minced
5-6 mini sweet peppers – halved and thinly sliced
Squeezes of fresh lime juice
Handful of fresh cilantro – roughly chopped
1/4 cup chopped peanuts or cashew nuts – roughly chopped

1. Marinate the shrimp with fish sauce, sugar and Thai BBQ Seasoning for 10 minutes. If you use fresh local shrimp, you can also add a squeeze of lime juice to reduce the briny taste.
2. Heat oil in a wok or frying pan. Add in mushrooms and cook until the mushrooms start to release its moisture, about 2 minutes. Add in chopped garlic and cook for another minute. Add in the marinated shrimp, and cook over high heat until the shrimp start to turn opaque. Add in the mini sweet peppers. Give everything a few tosses. Squeeze in lime juice. Turn fire off, then taste and add in more seasoning if needed. Add in cilantro and chopped nuts. Serve immediately with steamed Jasmine rice.