Thai Shrimp and Veggie Stir One-Pan

Thai stir-fries shine when a screaming-hot wok meets bold aromatics in minutes. This one-pan lunch sears plump shrimp with crisp vegetables in red curry paste and coconut milk for a bright, high-protein bowl.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 395 cal
• 32g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 1 large red bell pepper
• 2 cups snap peas
• 1 large carrot
• 4 minced garlic cloves
• 1 tbsp minced fresh ginger
• 2 tbsp Thai red curry paste
• 3/4 cup coconut milk
• 1.5 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp brown sugar or coconut sugar
• 2 tbsp neutral oil
• 1/2 cup fresh basil or Thai basil
• 4 cups cooked jasmine rice or cauliflower rice
• 3 sliced green onions

Instructions

1. 1Pat shrimp very dry and season lightly with salt. Slice bell pepper into strips, cut carrot into thin matchsticks, and trim snap peas.
2. 2Heat a large wide skillet or wok over high heat until very hot. Add half the oil and swirl.
3. 3Add shrimp in a single layer and sear 1 minute per side until just opaque and lightly pink; transfer immediately to a plate so they stay tender.
4. 4Add remaining oil to the same pan. Toss in broccoli, carrot, and snap peas; stir-fry 2–3 minutes until edges char slightly but centers stay crisp.
5. 5Add bell pepper strips and cook 1 more minute. Push vegetables to the side, then add garlic, ginger, and curry paste to the cleared spot; cook 30 seconds until fragrant.
6. 6Pour in coconut milk, fish sauce, lime juice, and sugar. Stir everything together and let the sauce bubble and thicken slightly, about 2 minutes.
7. 7Return shrimp and any juices to the pan. Toss gently just until shrimp are heated through and coated, 45–60 seconds. Do not overcook.
8. 8Kill the heat and fold in torn basil leaves so they wilt from residual warmth. Taste the sauce and balance with an extra drop of fish sauce or lime if needed.
9. 9Serve immediately over hot jasmine rice or cauliflower rice for a lighter plate. Scatter green onions on top and pack leftovers for next-day lunch—the sauce keeps the shrimp moist.