Asian Shrimp Stir Fry
Serves: 4
Serves: 4
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos
- 1 Tbsp 1 Tbsp 1 Tbsp Organic Coconut Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Palm Sugar
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 1/2 cup 1/2 cup 1/2 cup Carrots, sliced
- 1/2 cup 1/2 cup 1/2 cup free range, organic Chicken Stock
- 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp Lemon Juice
- 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp Guar Gum
- 1 1 1 Zucchini, quartered
- 1/2 tsp 1/2 tsp 1/2 tsp Garlic, minced
- 1/2 tsp 1/2 tsp 1/2 tsp Ginger Root, minced
- 1 1/2 cup 1 1/2 cup 1 1/2 cup white, raw Mushrooms, quartered
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 1 1 1 Red Bell Pepper, chopped
- 1/8 tsp 1/8 tsp 1/8 tsp Red Pepper Flakes
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp Sesame Oil
- 3/4 lb 3/4 lb 3/4 lb Raw Shrimp
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
- Heat sesame oil in a small sauce pan.
- Add ginger and garlic and saute over medium heat for a few seconds to bring out the flavors.
- Add chicken broth, coconut aminos, coconut sugar, red pepper flakes, salt, pepper, and fresh lemon juice and vinegar.
- Bring just to a boil while stirring.
- Whisk vigorously while adding in guar gum in small amounts until desired thickness.
- Whisk until sauce reaches a full boil, then simmer for 30 seconds, remove from heat and set aside.
- Cook shrimp by boiling it in water until the shrimp is opaque in color.
- Heat coconut oil over medium heat in large frying pan or wok.
- Add vegetables and saute over medium head until all are tender.
- When the vegetables are nearly tender, add the cooked shrimp.
- 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.
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Recipe Info
- Difficulty
- prep:30 minutes
- cook:15 minutes
-
Show nutritional information
This is our estimate based on online research. Calories: 193 Fat: 8 g Carbohydrates: 11 g Protein: 20 g Calculated per serving.
Used in this recipe
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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?
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