Spicy Thai Shrimp Skillet

This recipe was developed for Stubb's by Jenna Beaugh of Eat Live Run.
  • 11



  • 1 pound raw shrimp, peeled and deveined with tails either on or off
  • 1 head broccoli, chopped into florets
  • 1 large red bell pepper, chopped
  • 1 baby bok choy, chopped
  • 1' knob fresh ginger, minced
  • 2 teaspoon coconut oil
  • 1 teaspoon sesame oil
  • pinch of salt
  • 1/2 cup of Stubbs Pork Marinade with chilies, lime and garlic
  • 1/2 cup brown or white rice, uncooked
  • 1 1/2 cup water


  • Place the raw shrimp in a large bowl and pour the Stubb's pork marinade over. Toss well to coat and set aside.

  • Combine the rice and water in a small saucepot. Bring to a boil then cover, reduce heat and simmer for 30 minutes or until rice has absorbed all the liquid. While the rice is cooking, chop the veggies.

  • In a large skillet or wok, add the coconut oil over medium high heat. When sizzling, add the broccoli, bell pepper and ginger. Drizzle with sesame oil and add a pinch of salt. Saute for about 4 minutes, until broccoli is crisp-tender.

  • Raise the temperature to high heat and add the shrimp {and marinade} to the skillet. Stir and cook for another 3 minutes or so until the shrimp are pink and curled. Add the bok choy and toss. Cook for another 30 seconds until it wilts.

  • Finally, add the cooked rice to the skillet. Stir to combine everything then remove from heat. Serve on plates or in shallow bowls.

Nutrition information (per Serving)