Description
A quick and healthy stir-fry shrimp recipe packed with vibrant vegetables and a flavorful homemade sauce, perfect for a nutritious weeknight dinner. Served over brown rice or cauliflower rice, this dish balances fresh ingredients and bold seasonings for a satisfying meal in just 20 minutes.
Ingredients
Scale
Shrimp and Oil
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
Vegetables
- 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
Stir-Fry 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)
Other
- 2 cups cooked brown rice
- Salt and pepper, to taste (¼ teaspoon each for shrimp)
- Garnish: sesame seeds and green onion
Instructions
- Cook Shrimp: Over medium-high heat, heat 1 tablespoon of avocado oil in a pan. Lightly season the room temperature shrimp with ¼ teaspoon of salt and pepper on both sides. While shrimp is cooking, prepare your rice according to package directions or get cauliflower rice ready. Sear shrimp on medium-high heat for 1-2 minutes per side until lightly browned. Remove shrimp from the pan and set aside, keeping the oil in the pan.
- Sauté Vegetables: Add diced onions and carrots to the pan and sauté for 3-5 minutes until they begin to soften. Then add zucchini, mushrooms, and sugar snap peas, cooking for an additional 2-3 minutes until vegetables are tender-crisp.
- Make Sauce: While the vegetables cook, in a small bowl combine coconut aminos, toasted sesame oil, rice vinegar, honey, lime juice, red pepper flakes, ground ginger, and garlic powder (or fresh minced garlic) to create the stir-fry sauce.
- Combine and Serve: Pour the stir-fry sauce into the pan with vegetables and stir to coat everything evenly. Return the cooked shrimp to the pan and toss with the veggies and sauce until well coated and heated through. Serve the stir-fry over cooked brown rice or cauliflower rice, garnished with sesame seeds and chopped green onion if desired.
Notes
- You can substitute cauliflower rice for a lower-carb option.
- Adjust red pepper flakes to taste for desired spiciness.
- Using fresh minced garlic in place of garlic powder will enhance flavor.
- Make sure shrimp is room temperature before cooking for even searing.
- This recipe is versatile; try serving with noodles or quinoa as alternatives.
