Thai-Inspired Shrimp Stir-Fry
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
39
Sweetness
53
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Seasoned Rice Vinegar1 cup
Sugar2 tsps
Garlic (minced)450 g
Shrimp (large 16 to 20)3 medium
Carrot2 medium
Zucchini3 tbsps
Peanut OilDirections:
1
Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar
2
Bring mixture to a boil and simmer 30 seconds
3
Remove chili vinegar from heat
4
Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon
5
In a small bowl stir together lemongrass, garlic, and gingerroot
6
Peel shrimp and devein if desired
7
Pat shrimp dry with paper towels and season with salt and pepper
8
Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes
9
While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices
10
Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices
11
Halve cucumber lengthwise and seed
12
Diagonally cut cucumber halves into thin slices
13
Diagonally cut scallions into thin slices
14
Chop coriander and coarsely chop peanuts
15
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately
16
Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking
17
Add carrots and stir-fry until barely crisp-tender, about 3 minutes
18
Add zucchini and stir-fry until crisp-tender, about 2 minutes
19
Transfer vegetables to a large bowl
20
Add 1 tablespoon oil to wok or skillet and heat until just smoking
21
Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables
22
Add remaining tablespoon oil and stir-fry remaining shrimp in same manner
23
Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through
24
Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine
25
Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar
26
Bring mixture to a boil and simmer 30 seconds
27
Remove chili vinegar from heat
28
Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon
29
In a small bowl stir together lemongrass, garlic, and gingerroot
30
Peel shrimp and devein if desired
31
Pat shrimp dry with paper towels and season with salt and pepper
32
Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes
33
While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices
34
Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices
35
Halve cucumber lengthwise and seed
36
Diagonally cut cucumber halves into thin slices
37
Diagonally cut scallions into thin slices
38
Chop coriander and coarsely chop peanuts
39
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately
40
Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking
41
Add carrots and stir-fry until barely crisp-tender, about 3 minutes
42
Add zucchini and stir-fry until crisp-tender, about 2 minutes
43
Transfer vegetables to a large bowl
44
Add 1 tablespoon oil to wok or skillet and heat until just smoking
45
Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables
46
Add remaining tablespoon oil and stir-fry remaining shrimp in same manner
47
Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through
48
Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine
49
Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges
50
Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges