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Spicy Peanut-Sesame Stir-Fried Shrimp
Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry, while lime juice, grated ginger and Asian chili-garlic sauce (or chili crisp) bring brightness and a little heat. Both baby bok choy and shrimp cook in minutes and have lots of nooks and crannies to capture the glaze-like sauce. Offer additional chili sauce on the side for those who want more heat, and serve with steamed jasmine rice.
4
Servings
Tip
Don’t stir the shrimp for 3 minutes after adding them to the skillet. This allows them to develop deep, flavorful browning on the bottom. Stir only after adding the ginger and scallion whites.
30 minutes
Ingredients
-
3
tablespoons chunky peanut butter
-
2
tablespoons soy sauce
Directions
-
01In a small bowl, stir together the peanut butter, soy sauce, lime juice, sesame oil and chili-garlic sauce; set aside. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until lightly browned and just wilted, about 2 minutes. Transfer to a plate.
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October 15, 2023
Double the sauce
My new favorite way to eat shrimp! I doubled the sauce and was glad I did. I thinned it with about a half cup of water as well.
November 17, 2023
So good!
I have made this several times. It is easy to decrease ingredients for 1-2 people and it is on the table quickly - about 25-30 min, including prep. I use cabbage instead of bok choy and whole wheat noodles instead of the rice shown in the magazine. The recipe lends itself to using the vegetables you have available. This will be a favorite meal!
November 8, 2023
Super Tasty, Lightning Quick
This recipe was a hit in my household. My wife, who often feels peanut sauces are too peanuty without enough other dimensions, was especially impressed. Also I can verify that using freshly ground peanut butter from the bulk foods section of the grocery store worked without issue. I was not totally certain if it would behave as intended vs. the “chunky” that is called for with no stabilizers or additives. Five stars!
October 29, 2023
Good But Salty
Next time I'll use low sodium soy sauce and also double the chili-crisp.
December 24, 2023
Lime is weird
I think this might be nice without the lime but that acidity added a flavor that didn’t meld well with the dish.
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