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You are here: Home / Cooking / Thai Peanut Shrimp Bowl

Thai Peanut Shrimp Bowl

February 19, 2018 By Shannah Coe 2 Comments

Shrimp make the perfect protein for quick and easy weeknight meals. When combined with an simple to make Thai peanut sauce, spaghetti noodles and some crisp vegetables, dinner is on the table in the flash and your family will be oohing and ahhing over all the flavor!

Photo of finished Thai peanut shrimp bowl taken from overhead with fork to left

I use a similar sauce on my 15 minute Thai peanut noodles and everyone absolutely loves it. You can play around with the amount of spice you use in the Thai peanut sauce by varying the amount of Sriracha you use.

15 Minute Thai Peanut Noodles

I’ve made this recipe with and without the noodles and both are really good. If you are trying to cut down on your carbs or just really short on time, you can skip the noodles without sacrificing a lot of flavor. I would just recommend doubling the cabbage and bell peppers.

Close up photo for Thai peanut shrimp

For the cabbage, I typically use just a tri-color coleslaw mixture without the dressing because it is already pre-cut and makes this Thai peanut shrimp bowl even faster to get to the table. You can, of course, chop your own cabbage and, if you do, I recommend using a mixture of napa and purple cabbage.

If you make this Thai peanut shrimp bowl or any other recipe for the blog, I’d love to know about. Let me know in the comment or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.

Thai Peanut Shrimp Bowls
Print
Thai Peanut Shrimp Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Cuisine: Main Dish
Servings: 6
Calories: 289 kcal
Ingredients
  • 2 Tbsp oil
  • Salt and pepper
  • 8 oz shrimp peeled and deveined
  • 2 cups shredded cabbage
  • 1/4 cup shredded carrots
  • 1 bell pepper seeded and sliced
  • 1/2 cup spaghetti noodles cooked
Sauce
  • 1/4 cup dark sesame oil
  • 5 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp Sriracha
  • 1/4 cup creamy peanut butter
  • 2 Tbsp honey
Instructions
  1. 1. In a medium bowl, whisk together sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter and honey.
  2. 2. Heat oil in large saute pan. Season shrimp with salt and pepper and add to pan. Cook for 2-3 minutes on each side. Add 2 Tbsp of sauce from step one and stir to combine. Remove from pan.
  3. 3. Add bell peppers to saute pan and cook for 1-2 minutes. Remove from pan.
  4. 4. In a large serving bowl, combine spaghetti, cabbage, carrots, bell pepper strips and shrimp. Toss to combine. Drizzle with remaining sauce and serve.
Recipe Notes

- You can adjust the spice level of the sauce by increasing or reducing the Sriracha.
- I frequently replace the cabbage and shredded carrots with bagged tri-color coleslaw (without the coleslaw dressing) that can be found in most produce sections.

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Filed Under: 30 Minutes or Less, Cooking, food, Main Dishes, Recipes

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Comments

  1. Jan says

    February 24, 2018 at 1:38 pm

    That looks really yummy! Pinned for later to give a whirl! Would love for you to share over at Let’s Party! https://themarkandjanshow.com/2018/02/21/lets-party-9/ … we look forward to seeing you there!

    Reply

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  1. Bang Bang Crispy Shrimp Tacos with Coconut Mango Slaw • The Crumby Kitchen says:
    August 5, 2022 at 7:03 pm

    […] Thai Peanut Shrimp Bowl […]

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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