Shrimp Stir Fry (Edit recipe)

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This is a one-pan dish that comes together in under 30 minutes. It’s full of flavor and veggies that the whole family will enjoy. I usually have to hide vegetables in the meals I make for my husband, but since this dish has shrimp, he gave it a try and enjoyed it. This gives me the confidence to state that even the pickiest eaters will enjoy this meal.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

0.5 cup Coconut Aminos
1 Tbsp Sesame Oil
2 Tbsp Coconut Sugar
1 tsp Fish Sauce
1 tsp Gochujang (red chili paste)
1 Tbsp Tapioca Starch
1 Tbsp Water
1 Tbsp Avocado Oil
8 cloves Garlic, minced
1 Tbsp Ginger Root, minced
1 whole Bell Pepper, thinly sliced
1 bunch Asparagus, ends trimmed off and cut into 2-inch pieces
1 cup Carrots, shredded
14 oz Baby Corn, drained
1 head Broccoli, cut into small florets
7 oz Bamboo Shoots, drained
1 lb Raw Shrimp, peeled and deveined
0.25 cup Cilantro, roughly chopped

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Process

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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

In a small bowl, whisk the coconut aminos, sesame oil, fish sauce, chili sauce, coconut sugar, tapioca flour, and water until it’s thoroughly combined. Set it aside.
In a large sauté pan on medium heat, add the avocado oil, minced garlic, and ginger. Sauté for about 1 minute, occasionally stirring to keep it from burning.
Add the bell pepper, asparagus, carrots, baby corn, broccoli, and bamboo shoots to the pan. Continue cooking for an additional 2-3 minutes, stirring often.
Add the shrimp to the pan and cook for 7-10 minutes, stirring often. The shrimp should be fully cooked and the vegetables soft.
Add the sauce to the pan, stir to combine everything, and cook until the sauce thickens, about 1-2 minutes.
Remove the stir fry from the heat and top with the chopped cilantro.
Serve with cauliflower rice or white rice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	275
Fat:	8 g
Carbohydrates:	30 g
Protein:	18 g
Cholesterol:	165 g
Sodium:	1876 mg
Fiber:	2 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.