Thai Peanut Shrimp

This super easy Thai Peanut Shrimp has all the complex Thai restaurant flavors with the exquisite flavor of Shichimi Togarashi in just minutes.


  • Peeled Shirmp  ·  14 ounces 
  • Lemon  ·  1 whole 
  • Soy Sauce  ·  1/2 cup 
  • Peanut Butter  ·  2/3 cup 
  • Lime Juice  ·  1 tablespoon 
  • Brown Sugar  ·  1 tablespoon 
  • Herbie’s Shichimi Togarashi  ·  1 teaspoon 
  • Sesame Oil  ·  1/2 teaspoon 
  • Cilantro  ·  1/2 cup 
  • Peanuts, Toasted & Cumbled  ·  1/2 cup 


In a medium saucepot, fill with water halfway and bring to a boil. Add quartered lemon and 1 tablespoon of salt.

Once boiling, add all shrimp and cook until tender in roughly 6-8 minutes.

While shrimp are cooking, fill a mixing bowl with ice and cold water to cool the shrimp immediately once cooked.

Remove shrimp from ice water once completely cool.

In a mixing bowl, whisk together soy sauce, peanut butter, lime juice, brown sugar, sesame oil, and togarashi.

On a serving plate, spoon peanut sauce down and top with shrimp, picked cilantro, and toasted and crumbled peanut.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.