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Stir-Fried Shrimp and Carrots with Toasted Almonds

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Serves 3 to 4

  • by Susie Middleton from Fine Cooking
    Issue 116

In this savory-sweet main course, a high-heat stir-fry browns the carrots while keeping them pleasantly al dente; tossing them with an Asian-flavored sauce at the end of cooking ensures that they’re also moist. Adjust the flavors to your taste by using either lemongrass or fresh ginger, or by substituting Thai basil or basil and mint for some of the cilantro. Turn up the heat with more chili garlic sauce or serrano peppers.

  • 1 Tbs. plus 1 tsp. fish sauce
  • 2 tsp. fresh lime juice
  • 1-1/2 tsp. packed dark brown sugar
  • 1/2 tsp. Asian chili garlic sauce
  • 1/4 tsp. cornstarch
  • 2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • 1 tsp. finely chopped or thinly sliced serrano chile, including seeds
  • 2 Tbs. plus 1 tsp. canola or vegetable oil
  • 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
  • 1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-1/4 cups)
  • Kosher salt
  • 3 Tbs. toasted sliced almonds
  • 2 Tbs. chopped fresh cilantro

Combine the fish sauce, lime juice, brown sugar, chili garlic sauce, cornstarch, and 1 Tbs. water in a small bowl; set aside. In another small bowl, combine the lemongrass or ginger, garlic, and chile; set aside.

In a 12-inch skillet or wok, heat 1 Tbs. plus 1 tsp. canola oil over high heat. When the oil is shimmering hot, add the carrots. Cook, stirring frequently and making sure to spread them evenly across the pan, until they are browned in spots (some will look charred around the edges, others will have just a few brown spots) and are pliable but still firm, 5 to 6 minutes. Transfer the carrots to a plate and remove the pan from the heat. Let the pan cool for a minute.

Heat the remaining 1 Tbs. oil in the pan over medium-high heat. When the oil is hot, add the shrimp, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the shrimp are curled up and just cooked through, about 2 minutes. Add the carrots and the lemongrass mixture and stir until very fragrant, about 30 seconds. Add the fish sauce mixture and stir constantly until the sauce thickens slightly, 10 to 20 seconds. Remove the pan from the heat. Stir in half of the almonds and cilantro. Transfer to a serving platter or plates, garnish with the remaining almonds and cilantro, and serve.

Serving Suggestions

Serve with fragrant Coconut Rice.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 1; Protein (g): 26; Monounsaturated Fat (g): 7; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3.5; Sodium (mg): 880; Cholesterol (mg): 170; Fiber (g): 4;

Photo: Scott Phillips

I've always wanted to try to cook thai food and I after finding this recipe I finnaly did. Thank you very much. I loved it!

loved it

Fast and tasty.

Absolutely devine...YUMMY!!!!!!!!! and I am chomping at the bit to try the other recipes...Thank you ... Fine Cooking is my favorite cook magazine and my "go-to" for recipes that never fail to be delicious...and might I add, Fast, Fresh and Green is a real keeper...anxiously awaiting Susie Middletons' new cookbook to be released soon..The Fresh and Green Table...

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