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Spicy Peanut-Sesame Stir-Fried Shrimp

Spicy Peanut-Sesame Stir-Fried Shrimp

Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry.

By Courtney HillOctober 4, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry, while lime juice, grated ginger and Asian chili-garlic sauce (or chili crisp) bring brightness and a little heat. Both baby bok choy and shrimp cook in minutes and have lots of nooks and crannies to capture the glaze-like sauce. Offer additional chili sauce on the side for those who want more heat, and serve with steamed jasmine rice.

Tip

Don’t stir the shrimp for 3 minutes after adding them to the skillet. This allows them to develop deep, flavorful browning on the bottom. Stir only after adding the ginger and scallion whites.

Ingredients
  • 3

    tablespoons chunky peanut butter

  • 2

    tablespoons soy sauce

  • 2

    tablespoons lime juice

  • 1

    tablespoon toasted sesame oil

  • 2

    teaspoons chili-garlic sauce or chili crisp

  • 2

    tablespoons grapeseed or other neutral oil, divided

  • 12

    ounces baby bok choy, quartered lengthwise

  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry

  • Kosher salt and ground black pepper

  • 2

    teaspoons finely grated fresh ginger

  • 2

    scallions, thinly sliced on the diagonal, whites and greens reserved separately

  • Chopped roasted peanuts, to serve

Step 1

In a small bowl, stir together the peanut butter, soy sauce, lime juice, sesame oil and chili-garlic sauce; set aside. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until lightly browned and just wilted, about 2 minutes. Transfer to a plate.

Step 2

Return the skillet to medium-high and heat the remaining 1 tablespoon of the neutral oil until shimmering. Add the shrimp in an even layer, then sprinkle with salt and pepper. Cook, without stirring, until golden brown on the bottom, about 3 minutes. Add the ginger and scallion whites; cook, stirring, until fragrant, about 30 seconds.

Step 3

Stir in the peanut butter mixture, followed by the bok choy. Cook, stirring, until the shrimp are opaque and coated with sauce, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and peanuts.

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