Paleo Easy Shrimp Stir-Fry
photo by Ashley Cuoco
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb large shrimp
- 1 (16 ounce) package frozen broccoli carrots cauliflower mix
- 1 green bell pepper, cut into 1 inch cubes
- 1⁄4 cup mushroom, sliced
- 2 tablespoons olive oil, can use coconut oil for pan
- 3 tablespoons almond butter
- 3 tablespoons coconut oil, melted
- 2 tablespoons sesame oil
- 2 tablespoons water
- 1 tablespoon vinegar
- 1 teaspoon honey
- 2 teaspoons sriracha sauce
- 1⁄8 teaspoon red pepper flakes
- 1 garlic clove, minced
- 1 dash salt, to taste
directions
- If you are using raw shrimp you will need to remove shells and vein.
- First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
- Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
- While shrimp are marinading cut vegetables and mushrooms.
- When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
- Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
- Serve with grilled summer squash or grilled romaine lettuce.
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RECIPE SUBMITTED BY
Cristi K.
shelbina, MO
<p>I am a stay at home wife, mother, grandmother and homesteader. Adding that last one took a few years but as I sit and looking at the chickens walking around their pin I remember all the joy comes with them. Most have names, we have hand raised them. Next year I will be adding a second garden, goats and a farmdog to the mix. We love our little 7 acres here and can't wait to grow the healthy heirloom, non-gmo foods for our table and our animals.</p>