This Thai shrimp stir fry comes together in 15 minutes with one pan, a handful of fresh ingredients, and a spoonful of Mekhala Organic Roasted Red Chilli Paste. It’s sweet, smoky, and deeply savory — the kind of dinner that tastes like it took way longer than it did.
No blending, no complicated sauces, no wok skills required.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
| Servings | 2–3 |
| Cuisine | Thai |
| Dietary | Gluten-Free, Dairy-Free, No Refined Sugar |
| Difficulty | Easy |
Ingredients
– 12 oz shrimp, peeled and deveined
– ½ cup yellow or white onion, thinly sliced
– ½ cup red bell pepper, sliced into strips
– 1 tablespoon Mekhala Organic Roasted Red Chilli Paste
– 2–3 tablespoons fish sauce *(start with 2, taste, then adjust)*
– ½ cup snow peas, trimmed *(optional)*
– 1 tablespoon neutral oil (sunflower or vegetable)
– Steamed jasmine rice, to serve
– Fresh cilantro or Thai basil, to finish *(optional)*
Instructions
Step 1: Heat the pan
Heat oil in a large skillet or wok over high heat until shimmering. High heat is key — it gives the shrimp a golden sear and keeps the vegetables crisp.
Step 2: Cook the vegetables
Add onion and bell pepper. Stir-fry for 2 minutes until softened and lightly charred at the edges.
Step 3: Sear the shrimp
Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don’t overcrowd the pan — cook in batches if needed.
Step 4: Bloom the paste
Push everything to the side of the pan. Add the Mekhala Roasted Red Chilli Paste directly onto the hot surface and let it sizzle for 20–30 seconds. This step caramelizes the roasted chili and garlic, releasing the paste’s full depth of flavor before you toss it through.
Step 5: Toss and season
Stir everything together to coat. Add fish sauce and toss to combine. If using snow peas, add them now and cook for 1 minute — just long enough to warm through while keeping their snap.
Step 6: Serve
Plate over jasmine rice. Finish with fresh cilantro or Thai basil.
Why This Recipe Works
Most shrimp stir fry recipes fall flat because the sauce is thin or one-dimensional. The difference here is the paste.
Mekhala Roasted Red Chilli Paste is made with stone-ground organic ingredients — dried red chili, shallot, garlic, tamarind, and coconut sugar — slow-cooked to develop a sweet, smoky flavor that’s already complex before it hits the pan. When it sizzles on the hot surface, the natural sugars caramelize and the roasted chili flavor deepens. That 30-second bloom is what makes the dish.
It’s also certified USDA Organic, gluten-free, and made with no artificial preservatives, flavors, or colors.
Recipe Tips & Variations
Don’t overcook the shrimp. They’re done the moment they turn pink and curl into a C-shape. Overcooked shrimp (a tight O-shape) are rubbery — pull them from the heat early, they’ll carry over.
Fish sauce is your seasoning. Different brands vary in saltiness, so taste before adding the full amount. A good rule: start with 2 tablespoons, toss, taste, and add more if needed.
Want more heat? Add a second tablespoon of paste, or finish the dish with sliced fresh Thai chili.
Make it plant-based. Swap shrimp for pressed, cubed firm tofu and replace fish sauce with gluten-free soy sauce. The paste itself is fully vegan.
Add more vegetables. Baby bok choy, snap peas, broccolini, or thinly sliced zucchini all work well — add them with the bell pepper in Step 2.
What to Serve with Thai Shrimp Stir Fry
Jasmine rice — the classic pairing; the fluffy texture absorbs the sauce well
Rice noodles — toss the stir fry directly with cooked noodles for a one-bowl meal
Cauliflower rice — keeps it low-carb without losing any flavor
Cucumber salad — a cool, crunchy contrast to the heat of the dish
Frequently Asked Questions
What is Mekhala Roasted Red Chilli Paste made of?
Mekhala Roasted Red Chilli Paste is made with certified organic ingredients: coconut sugar, shallot, garlic, water, sunflower oil, dried red chili, gluten-free soy sauce, tamarind, and Himalayan pink salt. It contains no artificial preservatives, flavors, or colors and is certified USDA Organic.
Is this shrimp stir fry gluten-free?
Yes. Mekhala Roasted Red Chilli Paste is gluten-free, and when paired with gluten-free soy sauce or tamari in place of regular fish sauce, the entire dish is gluten-free.
Can I use frozen shrimp?
Yes — thaw completely and pat dry before cooking. Excess moisture will steam the shrimp instead of searing them, so drying them well is important for a good crust.
How spicy is this dish?
Mekhala Roasted Red Chilli Paste has a medium heat level. Using 1 tablespoon gives a warm, approachable heat. For more spice, increase to 2 tablespoons or add fresh sliced chili.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a small splash of water to loosen the sauce. Not recommended for freezing, as shrimp become rubbery when frozen and reheated.
What other recipes can I make with Roasted Red Chilli Paste?
Mekhala Roasted Red Chilli Paste works as a marinade for grilled meats, a base for Thai fried rice, a sauce for roasted vegetables, or stirred into noodle dishes. Browse our full recipe collection at mekhalaliving.com.
More Recipes You'll Love
- Sheet Pan Panang Curry Chicken Thighs
- Chili Cashew Chicken Stir Fry
- Sweet Spicy Chili Noodle Bowl
Ready to make it?
Pick up Mekhala Organic Roasted Red Chilli Paste at [mekhalaliving.com] or find a retailer near you.
