Asian Shrimp Stir Fry
30 minutes
15 minutes
Difficulty
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. | |
Serves: 4
Serves: 4
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 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 Chicken Stock, free range, organic
- 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 Mushrooms, white, raw, 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 Shrimp, Raw
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.
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My Notes:
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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