Tandoori Shrimp Stir-Fry
A “Tandoor” refers to a clay oven methods used for slow-cooking. In western cooking, Tandoori often is used loosely to describe specific seasonings used in Indian cooking. Tandoori seasoning goes great with chicken or kabobs, but we love it in this shrimp stir-fry.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 1.5 lb1.5 lb1.5 lb Raw Shrimp, peeled and deveined
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 111 Yellow Onion, diced
- 111 Red Bell Pepper, diced
- 2 tsp2 tsp2 tsp Garlic Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Tandoori Spice
- 1/2 tsp1/2 tsp1/2 tsp Red Pepper Flakes
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- Iceberg Lettuce, shredded
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse the shrimp under cool water, and pat dry.
- In a large skillet, melt the ghee over medium heat.
- Add the onion and red bell pepper, and sauté until the onion is translucent.
- Add the shrimp to the skillet, and continue to sauté until the shrimp is pink and no longer translucent.
- Season with garlic powder, salt, pepper, Tandoori spice blend, red pepper flakes, and coconut aminos. Stir until the shrimp is evenly seasoned.
- Serve over shredded lettuce.
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My Notes:
About This Recipe
Show nutritional information
Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 166 |
| Fat: | 5 g |
| Carbohydrates: | 5 g |
| Protein: | 23 g |
| Cholesterol: | 256 g |
| Sodium: | 1356 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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