Easy Teriyaki Shrimp Stir Fry (Paleo, Gluten-Free) (Edit recipe)

This teriyaki shrimp stir-fry is one of the easiest meals that is packed with veggies and protein and, of course, the gut-loving magic of bone broth.
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:255
Fat:6 g
Carbohydrates:26 g
Protein:22 g
Cholesterol:206 g
Sodium:1353 mg
Fiber:2 g
Sugars:17 g
Calculated per serving.

Serves: 4

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Ingredients

For the Stir Fry

For the Sauce

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

For the Sauce

  1. Place the coconut aminos, broth, sugar, garlic, ginger, honey and sesame oil in a small pot over medium-high heat.
  2. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
  3. Mix the arrowroot powder with 2 tablespoons of broth until dissolved. Add the arrowroot mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.

For the Stir Fry

  1. Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
  2. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of broth and cook, until broth has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
  3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  4. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
  5. Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium-high heat until warmed through.
  6. Garnish with sesame seeds and sliced green onions if desired.

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