Dinner · Thai

Thai Prawn and Ginger Stir-Fry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 2, 2026

This is the kind of dinner that comes together faster than takeout, with juicy shrimp and crisp-tender veg in a bright chili-lime sauce. The marinade does the flavor heavy lifting, so you get a lot of punch for very little effort. Serve it over rice noodles with extra lime and you have a weeknight winner.

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Thai Prawn and Ginger Stir-Fry

Why you'll love this

  • On the table in about 20 minutes.
  • Big, bright Thai flavors from a simple blender marinade.
  • Loaded with crisp veg and juicy shrimp.
  • Easy to swap in whatever vegetables you have.

EveryDayMeal recipe

Thai Prawn and Ginger Stir-Fry

Prep
15m
Cook
8m
Total
23m
Serves
2
Level
Easy

Ingredients

  • 7 oz (about 1/2 lb) raw tiger shrimp, peeled
  • 1 green chili, chopped
  • 3 garlic cloves, crushed
  • 1 small bunch cilantro (stems and leaves separated)
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 3 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 1 piece fresh ginger, about a 1-inch piece, sliced
  • 8 slices scallions, sliced
  • 1 red bell pepper, sliced
  • 1/3 cup (about 3 oz) water chestnuts
  • 1 cup (about 3.5 oz) bean sprouts
  • 1 tablespoon soy sauce
  • to serve rice noodles
  • to serve lime wedges

Equipment

  • Wok or large skillet
  • Spice grinder or small food processor
  • Kitchen scissors
  • Mixing bowl

Instructions

  1. Put the shrimp in a bowl and set aside. Snip the cilantro stems into a spice grinder or small food processor, then add the chopped chili, crushed garlic, and granulated sugar and blitz to a coarse paste so the aromatics release their flavor.
  2. Stir half the lime juice and all the fish sauce into the paste, then pour it over the shrimp and toss to coat. Let it sit while you cook the vegetables, about 5 minutes, so the shrimp soak up the salty, tangy marinade.
  3. Heat 1 tablespoon peanut oil in a wok over high heat until shimmering, then add the ginger and scallions and stir-fry for 1 minute until fragrant. Add the red bell pepper and cook 1 minute more, just until it starts to soften but still has crunch.
  4. Add the water chestnuts and bean sprouts and toss until the sprouts begin to wilt, about 1 minute, then stir in the soy sauce and a good grind of black pepper. Tip everything into a serving dish and keep warm.
  5. Wipe the wok if needed, then heat the remaining 1 tablespoon oil over high heat. Lift the shrimp from their marinade (reserve the marinade) and add to the wok. Toss for 1 to 2 minutes until they turn pink and opaque, a sign they are just cooked through.
  6. Pour in the reserved marinade and swirl the wok quickly for about 30 seconds to make a light sauce, then tip the shrimp over the vegetables. Snip the cilantro leaves on top and squeeze over the remaining lime juice.
  7. Serve over rice noodles with extra lime wedges on the side for squeezing.

Tips from the kitchen

  • Have every ingredient chopped and ready before you turn on the heat. Stir-fries move fast and there is no time to prep once the wok is hot.
  • Do not overcook the shrimp. Pull them the moment they turn pink and opaque, or they will go rubbery.
  • Cook the vegetables over high heat and keep them moving so they stay crisp-tender instead of steaming into mush.

Estimated nutrition per serving: 320 cal · 24g protein · 28g carbs · 14g fat

Make it your own

  • Swap the shrimp for sliced chicken breast or firm tofu, adjusting the cook time until fully cooked.
  • Use snow peas, broccoli florets, or baby corn in place of the bell pepper.
  • Serve over steamed jasmine rice instead of rice noodles.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot skillet just until warmed through so the shrimp do not toughen. Not suitable for freezing.

Good to know

Can I use frozen shrimp?
Yes. Thaw them fully and pat dry before marinating, or the extra water will make your stir-fry watery.
How spicy is this?
With one green chili it has a gentle warmth. Remove the seeds for less heat or add a second chili if you like it hot.
Can I make the marinade ahead?
Absolutely. Blend it up to a day ahead and refrigerate, but only pour it over the shrimp about 15 minutes before cooking.
What if I do not have a spice grinder?
Finely mince the chili, garlic, and cilantro stems by hand and mash them with the sugar into a rough paste.

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