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shrimp stir fry with dad's thai peanut sauce

(1 rating)
Recipe by
Cindy DeVore
Amissville, VA

For as long as I can remember, my Dad has loved to cook. He has some really fantastic recipes that he's always eager to share. Dad's Thai Peanut Sauce is actually made with 8 dried red chilies that are seeded and cut into 1/2-inch pieces. He pours boiling water over them and lets the pot stand for 10 minutes before adding the chilies to the puree. Since I like quick and easy recipes, I modified his steps, and I use red chili flakes, which can be adjusted to suit your spicy desire! Either way, the sauce is awesome and can be used for a variety of vegetable, meat and seafood dishes.

(1 rating)
yield 4 - 5
prep time 25 Min
cook time 20 Min

Ingredients For shrimp stir fry with dad's thai peanut sauce

  • 1 c
    white rice
  • 2 c
  • 1/2 tsp
    fresh lemon juice
  • 2 Tbsp
    red chili flakes
  • 1 md
    onion, organic, chopped
  • 1 clove
    garlic, organic, chopped
  • 1
    fresh lemon peel from organic lemon
  • 2 Tbsp
    peanut oil
  • 1 1/2 c
    coconut milk
  • 1 Tbsp
    lemon juice, organic, fresh
  • 1/2 c
    chunky peanut butter, jif all-natural preferred
  • 1 tsp
    ground cumin
  • 1 tsp
    brown sugar
  • salt to taste
  • 2 Tbsp
    sesame oil
  • 1 lb
    raw shrimp, shelled and deveined
  • 1/2 pkg
    frozen broccoli florets, organic

How To Make shrimp stir fry with dad's thai peanut sauce

  • 1
    In a food processor, puree chili flakes with onion, garlic and lemon peel.
  • 2
    In a sauce pan, heat peanut oil and add pureed mixture. Cook over very low heat, stirring occasionally, for 5 minutes.
  • 3
    In another sauce pan, add rice, water and 1/2 tsp lemon juice. Stir and bring to a boil. Reduce heat to very low, cover and simmer for 20 minutes. When rice is done, keep covered and set aside.
  • 4
    Add broccoli to a microwavable dish. Cover and microwave on high for 4 to 6 minutes, depending on your microwave strength. Broccoli should be fork tender when done.
  • 5
    Go back to your peanut sauce and add the coconut milk. Increase heat to gentle boil and stir. Add lemon juice, peanut butter, cumin, brown sugar and salt to taste; stir well and simmer gently for 3 minutes. Remove from heat and cover sauce pan to keep warm.
  • 6
    In a wok or large skillet, heat sesame oil. Add shrimp, toss and cook over medium-high heat until shrimp is just opaque.
  • 7
    Add cooked broccoli and toss well with shrimp and sesame oil.
  • 8
    Pour Thai Peanut Sauce over shrimp and broccoli and cook until bubbling. Reduce heat to low simmer, cover and cook about 1 to 2 minutes.
  • 9
    Spoon rice onto plates, and ladle shrimp, broccoli and sauce mixture generously over rice.

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