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Asian Shrimp Stir Fry

prep:30 minutes
cook:15 minutes
ready in:45 minutes
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



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

  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?

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