Description
This Healthy Stir-Fry Shrimp recipe is a quick and nutritious meal featuring tender shrimp sautéed with fresh vegetables in a flavorful coconut aminos-based sauce. Perfect for a wholesome dinner, it combines a delightful mix of textures and tangy-sweet flavors, served over brown rice or your choice of grain.
Ingredients
Scale
Shrimp and Vegetables
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
- ½ 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
Sauce
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons lime juice (juice of one lime)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
Additional
- 2 cups cooked brown rice
- Salt and pepper, to taste (¼ teaspoon each for shrimp seasoning)
- Garnish: sesame seeds and green onion
Instructions
- Cook Shrimp: Heat avocado oil in a pan over medium-high heat. Lightly season shrimp with ¼ teaspoon salt and ¼ teaspoon pepper on both sides. Sear the shrimp for 1-2 minutes per side until lightly browned and cooked through. Remove shrimp from the pan and set aside, leaving the oil in the pan.
- Sauté Vegetables: Add diced onion and sliced carrots to the same pan. Sauté for 3-5 minutes until they start to soften. Then add sliced zucchini, mushrooms, and trimmed sugar snap peas. Cook for an additional 2-3 minutes until vegetables are tender-crisp.
- Make Sauce: While vegetables cook, combine coconut aminos, toasted sesame oil, rice vinegar, honey, lime juice, red pepper flakes, ground ginger, and garlic powder (or minced garlic) in a bowl, whisking well to blend flavors.
- Combine and Serve: Pour the stir-fry sauce over the sautéed vegetables in the pan and stir to coat evenly. Return the cooked shrimp to the pan and toss everything together until shrimp and veggies are coated in the sauce. Serve hot over cooked brown rice. Garnish with a sprinkle of sesame seeds and chopped green onions if desired.
Notes
- For a low-carb option, substitute brown rice with cauliflower rice or noodles.
- Adjust red pepper flakes to control the dish’s spiciness.
- Use fresh minced garlic for a more pronounced garlic flavor.
- Ensure shrimp is cooked just until opaque to maintain tenderness.
- Can be made gluten-free by ensuring coconut aminos used are gluten-free.
- To save time, prepare rice ahead of cooking the stir-fry.
