Our Shrimp Pad Thai recipe offers a delightful twist on a classic Thai dish, featuring succulent shrimp, colorful vegetables, and a zesty ginger sesame dressing that will leave your taste buds singing. Whether enjoyed as a quick weeknight meal or as the star of your next dinner party, this Pad Thai is sure to impress with its vibrant flavors and satisfying texture. So, gather your ingredients and embark on a culinary adventure that will transport you to the bustling streets of Thailand with every mouthful!
Shrimp Pad Thai
Rated 5.0 stars by 1 users
Category
main dish
Servings
2-3
Prep Time
15 minutes
Cook Time
10-15 minutes
Level
level 1
Our Shrimp Pad Thai recipe offers a delightful twist on a classic Thai dish, featuring succulent shrimp, colorful vegetables, and a zesty ginger sesame dressing that will leave your taste buds singing. Whether enjoyed as a quick weeknight meal or as the star of your next dinner party, this Pad Thai is sure to impress with its vibrant flavors and satisfying texture. So, gather your ingredients and embark on a culinary adventure that will transport you to the bustling streets of Thailand with every mouthful!
Ingredients
- 10 large shrimp, pre-cooked and deveined
- 1/2 tsp low-sodium Old Bay Seasoning
- 1/2 cup egg whites
- 3 tbsp avocado oil
- 1/4 cup shallots, roughly chopped
- 1 cup mini red/yellow/orange bell peppers, thinly sliced
- 1 serrano chili, thinly sliced
- 2 tbsp Bragg's Ginger Sesame Dressing
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 6 almonds, crushed
- 1 lime, sliced into wedges
Directions
In a small bowl, toss the pre-cooked shrimp with low-sodium Old Bay Seasoning until evenly coated. Set aside
- In a separate bowl, whisk the egg whites until frothy. Set aside
- Heat avocado oil in a large skillet or wok over medium-high heat
- Add the roughly chopped shallots to the skillet and sauté until translucent and fragrant
- Stir in the thinly sliced mini bell peppers and serrano chili, cooking until the peppers are slightly softened
- Push the vegetables to one side of the skillet and pour the whisked egg whites into the empty space. Allow the eggs to set slightly, then scramble them until cooked through
- Add the seasoned pre-cooked shrimp to the skillet, stirring to combine with the vegetables and eggs
- In a small bowl, whisk together the Bragg's Ginger Sesame Dressing, Dijon mustard, and honey until well blended. Pour the dressing over the shrimp and vegetable mixture in the skillet, stirring to coat evenly
- Cook the Pad Thai mixture for an additional 2-3 minutes, allowing the flavors to meld together
- Remove the skillet from heat and garnish the Shrimp Pad Thai with crushed almonds and lime wedges
Recipe Note
If you have an air fryer, you can also cook the shrimp at 400 degrees for 3-5 minutes, until juicy
1 comment
This is my favorite seafood dish so far. Very flavorful and filling. The eggwhites and almonds give it a meaty texture….would serve this to guests in lettuce wrap as an appetizer!