Turmeric Free Peanut-Lime Shrimp Stir-Fry with Crunchy Peanuts
Total time35 min
Prep time20 min
Cook time15 min
4.7(26)
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp sriracha
- 2 tsp cornstarch
- ¼ cup water
For the stir-fry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups snap peas, strings removed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 scallions, thinly sliced, white and green parts separated
For serving
- ½ cup roasted salted peanuts, roughly chopped
- 1 lime, cut into wedges
- cooked jasmine rice or rice noodles, for serving
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, cornstarch, and water until smooth and fully combined. Set aside.
- 2
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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