Sriracha Chili Peanut Shrimp Stir Fry
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Recipe Intro From brickskitchen
This spicy peanut stir fry is for those short on time but wanting to avoid skimping out on flavor! The vegetables below are suggestions, but could you use whatever you have in the fridge to make extra sauce? Keep it and use it as a meat marinade! We love a multi-purpose sauce.
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ingredients
For the sriracha chili peanut sauce
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons rice wine vinegar
- 2 teaspoons honey
- 2 tablespoons peanut butter or tahini
- 2 tablespoons Lee Kum Kee Sriracha Chili Sauce, plus more for serving
- 1 teaspoon fresh grated ginger
- 2 grated garlic cloves
- 2 tablespoons water, as needed
ingredients
For the noodles
- 2 packs ramen noodles
- 2 teaspoons toasted sesame oil
- 8-10 ounces frozen shrimp, defrosted and tails removed
- 1 bell pepper, seeded and thinly sliced
- Snow peas
- Green onion, for garnish
- Chopped peanuts, for garnish
Method
Step 1
To make the sauce, whisk together all ingredients until smooth, adding 1-2 tablespoons of water to help smooth it out as you whisk.
Step 2
Heat the sesame oil in a large deep skillet or wok over medium heat. Add the shrimp in one even layer and cook for about 2 minutes each side until cooked through. Set the cooked shrimp aside
Step 3
Boil a pot of water and cook the noodles according to package instructions. Drain the noodles and set them aside.
Step 4
In the same pan as the shrimp, add the diced bell pepper & onion, stirring the vegetables occasionally until soft, approximately 3-5 minutes. Then add in the snow peas.
Step 5
Once the snow peas have warmed, add the cooked shrimp, Sriracha peanut sauce, and cooked noodles in the pan and toss to coat all ingredients in the sauce.
Step 6
Serve with chopped green onion and peanuts, and drizzle with more Sriracha Chili sauce for an additional hint of spice.