Description
This Healthy Stir Fry Shrimp is a quick and easy meal that’s packed with flavor and nutrition. Tender shrimp and colorful vegetables are stir-fried in a light and savory sauce, making it a delicious and satisfying dish.
Ingredients
Units
Scale
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
- 1/2 cup onion, diced finely
- 1 cup carrots, sliced thinly
- 1 cup sugar snap peas, ends trimmed
- 1 cup mushrooms, sliced thinly
- 1 cup zucchini, sliced in matchsticks
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons lime juice (juice of one lime)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
- 2 cups cooked brown rice
- Garnish: sesame seeds and green onion
Instructions
- Cook Shrimp: Over medium-high heat, heat avocado oil in a pan. Lightly season room temperature shrimp with ¼ teaspoon of salt and pepper on both sides. While shrimp is cooking, cook your rice according to the directions on the package or get your cauliflower rice ready to eat. On medium-high heat, lightly sear shrimp for 1-2 minutes on each side until lightly browned. Remove the shrimp from the pan and set aside, keeping oil in the pan.
- Sauté Vegetables: Add onions and carrots to the pan. Sauté for 3-5 minutes. Add zucchini, mushrooms, and sugar snap peas. Cook for an additional 2-3 minutes.
- Make Sauce: While veggies cook, mix together stir-fry sauce (coconut aminos, sesame oil, rice wine vinegar, honey, lime juice, and spices).
- Combine and Serve: Add the stir-fry sauce to the pan and stir to coat veggies. Add shrimp back to the pan, toss with veggies and sauce until coated. Serve over cooked brown rice, cauliflower rice, or with noodles. Garnish with sesame seeds or green onions, if you like.
Notes
- Shrimp: Make sure your shrimp is completely thawed and patted dry before cooking.
- Vegetables: Feel free to add other vegetables to your stir-fry, such as broccoli florets, bell peppers, or snow peas.
- Rice: You can use any type of cooked rice you like, such as white rice, brown rice, or cauliflower rice.
- Coconut Aminos: Coconut aminos are a soy-free alternative to soy sauce. You can substitute with low-sodium soy sauce if you prefer.
- Spice Level: Adjust the amount of red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
