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Thai Shrimp and Vegetable Stir Fry (5 WW pts)


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  • ¼ cup(s), sweet Thai-variety chili sauce
  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp dark brown sugar
  • 1 Tbsp fish sauce
  • 1 Tbsp canned tomato paste
  • 1 Tbsp fresh lime juice
  • 1 Tbsp, divided peanut oil
  • 2 tsp sambal oelek
  • 1 ½ tsp garlic paste
  • 1 ½ tsp tamarind paste
  • 1 lb large peeled and deveined uncooked shrimp
  • 2 large, thinly sliced uncooked onions
  • 2 large, thinly sliced sweet red peppers
  • 14 oz, packaged coleslaw mix (shredded cabbage and carrots)
  • 4 medium, sliced uncooked scallions
  • 2 Tbsp, salted, chopped peanuts


Servings 4
Adapted from


Step 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).
1. 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.
2. Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes.
3. Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently.
4. 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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Thai Shrimp and Vegetable Stir Fry (5 WW pts) Thai Shrimp and Vegetable Stir Fry (5 WW pts)