Spicy Shrimp Peanut Stir Fry


Shrimp Peanut Stir Fry


  • 1 bag medium sized precooked frozen shrimp (thawed)
  • Cooked Brown Rice
  • 1 bottle Tsang Bangkok Peanut Sauce
  • 1 can sliced water chestnuts
  • 1 can baby corn ( I omitted because I didn't have any, but normally add)
  • 1 bag frozen snap peas
  • 1 large head Broccoli (chopped)
  • 2 Tbsp. Olive Oil
  1. Thaw the frozen shrimp by dumping the bag into a colander and running cold water over them for 10 minutes, or until thawed.
  2. Dump out the water, and store in the fridge while preparing the other ingredients
  3. Cook brown rice to directions on bag.
  4. Cut the head of broccoli into small pieces about 3 cups worth of broccoli
  5. In a large skillet, or wok stir fry on medium high heat broccoli in oil for 2-3 minutes. Add in the snap peas, water chestnuts, and baby corn and cook for 2-3 minutes.
  6. Add in the shrimp and cook for 3 minutes.
  7. Add in the peanut sauce, and cook on simmer for 3 minutes, allowing everything to marinate together.
  8. Scoop out one serving of rice, and top with peanut shrimp mixture.
  9. ENJOY!