Thai Shrimp and Vegetable Stir-Fry Twiins Style Gluten-Free
We love Thai food so when we came across this recipe we knew we had to try it. It's delicious and full of authentic Thai flavor. We added our homegrown sweet Thai basil to give it more of an authentic taste and we hit a home run. The sauce has a lot of ingredients but is well worth the effort. We used all gluten-free ingredients and it's delicious. It has just the right amount of sweet & heat... Enjoy!😋❤️
- 1/4 cup Thai Sweet Chili Sauce, gluten-free (can be found in the grocery store Asian section)
- 3 Tablespoons low sodium soy sauce, gluten-free
- 2 Tablespoons Dark brown sugar
- 1 Tablespoon Fish Sauce (can be found in the grocery store Asian section)
- 1 Tablespoon tomato paste
- 1 fresh squeezed lime, divided into 1 tablespoon & reserve remainder of juice to add later
- 1 Tablespoon peanut oil, divided
- 2 tsp Samal Oelek (ground fresh chili paste – can be found in the grocery store Asian section)
- 1½ tsp garlic paste
- 1½ tsp Tamarind Concentrate (or paste – can be found in the grocery store Asian section)
- 1 tsp peanut oil
- 2 lbs. uncooked Shrimp, deveined (defrost if frozen – tails can be left or removed, your preference)
- 2 large onions, sliced thin
- 4 large Red Bell Peppers, sliced thin
- 4 medium uncooked scallions (spring onions – we used our homegrown scallions grown from bulb end with roots, see Notes: below)
- 28-32 ounces shredded cabbage & carrots (2 packages coleslaw mix can be used)
- 1/4 cup fresh Cilantro, minced
- 6 Thai Sweet Basil leaves, minced (more or less to taste)
- 2-4 Tablespoons Peanuts, salted, chopped
- Sauce: In a medium bowl combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, 1 Tablespoon lime juice, 2 tsp oil, sambal oelek, garlic paste, and tamarind concentrate; whisk to combine. (Sauce can be made up to 3 days ahead and stored in the refrigerator)
- Heat remaining tsp oil in a large wok or very large nonstick skillet over high heat.
- Cook the shrimp, tossing frequently, until they turn pink & opaque, about 5-8 minutes. Remove to plate.
- Add the sliced onions and peppers to wok; cook while frequently stirring until onions soften and peppers are crisp-tender, about 5-10 minutes.
- Add the cabbage & carrot slaw and the cooked shrimp to the wok. Pour the sauce & remaining lime juice over top and toss well to combine; heat through, tossing gently.
- Remove from heat and stir in the scallions and cilantro; sprinkle with peanuts & minced Thai Sweet Basil.
- Garnish with a sprig of Thai Sweet Basil & Enjoy!
Notes: Recipe adapted from Weight Watchers.
If gluten isn’t an issue no need to use gluten-free ingredients.
This dish may be served by itself or over Jasmin rice or rice noodles.
To grow your own scallions (spring onions), cut the white bulb about 1½ inches from the roots. With the roots attached, take your index finger and push down into a container filled with potting soil deep enough to leave about 1/2 inch above the dirt. Water daily but don’t overwater. In a couple of weeks, you will see new green shoots coming out of the bulb. When they are about the height of pencils, you can cut off what you need. Do not pull the bulbs out of the dirt. They will continue to grow additional green stalks. If the tips start to brown, cut to the base of dirt.
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