Vegan Thai Shrimp Stir-Fry

Bursting with bold Thai flavors, this Vegan Thai Shrimp Stir-Fry delivers a vibrant, plant-based twist on a classic favorite. Featuring succulent vegan shrimp, crisp red bell peppers, tender broccoli florets, and julienned carrots, this stir-fry is tossed in a fragrant sauce of tamari, coconut sugar, red curry paste, and zesty lime juice. Infused with fresh ginger, garlic, and the unmistakable aroma of Thai basil, this dish offers the perfect balance of savory, sweet, and spicy. Ready in just 30 minutes, it's a quick, gluten-free weeknight dinner option that pairs beautifully with jasmine rice or rice noodles. Garnish with toasted sesame seeds for an irresistible finish to this wholesome and satisfying meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces vegan shrimp
• 2 tablespoons coconut oil
• 1 medium red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 medium zucchini, sliced into half moons
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons low-sodium tamari (gluten-free soy sauce)
• 1 tablespoon coconut sugar
• 2 teaspoons red curry paste (vegan-friendly)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 0.5 cup fresh Thai basil leaves
• 1 teaspoon toasted sesame seeds (optional, for garnish)
• 4 cups cooked jasmine rice or rice noodles (for serving)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large non-stick skillet or wok over medium-high heat.

Step 2

Add the vegan shrimp to the skillet and sauté for 2-3 minutes until lightly browned. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.

Step 4

Add the red bell pepper, broccoli florets, carrot, and zucchini to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.

Step 5

In a small bowl, whisk together the tamari, coconut sugar, red curry paste, lime juice, and sesame oil to create the sauce.

Step 6

Pour the sauce over the vegetables in the skillet and toss to coat everything evenly. Cook for another 2 minutes to allow the sauce to heat through.

Step 7

Add the sautéed vegan shrimp back to the skillet and gently stir to combine. Cook for 1-2 more minutes to heat everything evenly.

Step 8

Remove the skillet from heat and stir in the fresh Thai basil leaves, allowing them to wilt slightly.

Step 9

Serve the Vegan Thai Shrimp Stir-Fry over cooked jasmine rice or rice noodles. Garnish with toasted sesame seeds if desired.

Step 10

Enjoy your flavorful and plant-based Thai stir-fry!

Nutrition Facts

Serving size	(2038.3g)

Amount per serving	% Daily Value*
Calories	2286.7

Total Fat 51.8g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 3344.4mg	0%
Total Carbohydrate 401.9g	0%
Dietary Fiber 27.1g	0%
Total Sugars 29.7g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 610.8mg	0%
Iron 19.8mg	0%
Potassium 2407.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 9.7%

Carbs: 70.0%