Thai food is a delicious cuisine that is sometimes hard to replicate at home, and often times not very macro-friendly. This Shrimp Stir-Fry with Peanut Sauce is super quick to make, has a delicious, flavorful sauce, and requires just a few ingredients that you probably already have on hand. Whether you're a seasoned Thai food lover or have never tasted it before, you'll absolutely love this dish - especially when it has such amazing macros!
Nutrition Facts: 220 calories, 4 grams of fat, 18 grams of carbohydrates (5 grams of fiber), 31 grams of protein.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 5 tablespoons reduced sodium soy sauce
- 6 tablespoons powdered peanut butter
- Juice of 2 limes (~ 60 grams)
- 1/4 cup water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 16 ounce bag raw shrimp, defrosted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 150 grams raw broccoli, cut into florets
- 150 grams bell pepper, julienned
- 120 grams sliced yellow squash (1 small squash)
- 120 grams ( ~ 1 cup) raw snow peas
- Fresh cilantro (optional)
- Combine soy sauce, powdered peanut butter, lime juice, water, and garlic powder in a bowl. Set aside.
- Season shrimp with salt and pepper. Turn a skillet to medium-high, spray with cooking spray, and sauté shrimp for 4-5 minutes until pink and cooked through. Remove from pan and set aside.
- Spray pan again with cooking spray, reduce heat to medium, and add veggies. Sauté for 5 minutes until slightly softened but still crisp.
- Add sauce to the pan, and sauce with veggies until thickened for about 2 minutes.
- Add shrimp back to the pan, and toss with veggies and sauce.
- Garnish with fresh chopped cilantro, and serve with rice, cauliflower rice, or spaghetti squash to properly soak up the sauce
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