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Asian Shrimp Stir Fry

prep:30 minutes
cook:15 minutes
ready in:45 minutes
Difficulty
*****
Show nutritional information
  • Serves: 4
  • Calories: 469
  • Total Fat: 11g
  • Total Carbohydrate: 12g
  • Protein: 72g

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

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
  1. Heat sesame oil in a small sauce pan.
  2. Add ginger and garlic and saute over medium heat for a few seconds to bring out the flavors.
  3. Add chicken broth, coconut aminos, coconut sugar, red pepper flakes, salt, pepper, and fresh lemon juice and vinegar.
  4. Bring just to a boil while stirring.
  5. Whisk vigorously while adding in guar gum in small amounts until desired thickness.
  6. Whisk until sauce reaches a full boil, then simmer for 30 seconds, remove from heat and set aside.
  7. Cook shrimp by boiling it in water until the shrimp is opaque in color.
  8. Heat coconut oil over medium heat in large frying pan or wok.
  9. Add vegetables and saute over medium head until all are tender.
  10. When the vegetables are nearly tender, add the cooked shrimp.
  11. Serve over cooked spaghetti squash.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. RosiePosie
    Supporting Member
    March 8, 2013

    do I add the sauce I made in the beginning to the veggies and cooked shrimp at the end? how long should I let them all sit together before serving?

  2. TXKajun
    July 29, 2014

    I fixed this tonight, only modification was to add 1/2 red onion cut into chunks while cooking the veggies. This was awesome! Sweetie said this is the best Chinese dish I have ever cooked…and we’ve been together for 15 years and I’ve cooked a bunch of tasty Chinese food. It was savory, tasty, crispy veggies, shrimp done just right (oh yeah, another tweak, I cooked the shrimp in the sauce after the sauce was ready for about 5 minutes until they were light pink) and served over spaghetti squash that was just right. OMG!

    I ate half of what was on my plate, then tried with some chili/garlic sauce cuz I like hot. It didn’t really do much for the flavor, but it added the hot that I was craving. Next time, I’ll prolly leave the hot sauce off and enjoy all the subtle flavors.

    On a scale of 1-5, this was definitely a 5!!! It goes into the “eat again real soon” recipe file.

    Kajun

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