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Shrimp Stir Fry

Shrimp Stir Fry

Prep: 30 minutes | Cook: 15 minutes | Servings: 4

1 Serving | Calories: 320 | Protein: 24 | Fat: 7 | Carbs: 38

Gluten-Free, Dairy-Free


  • ½ cup uncooked rice
  • ¼ cup coconut aminos
  • 3 garlic cloves minced
  • 1 tbs. honey
  • 2 tsp. sesame oil
  • Juice of 1 lime
  • 1 lb. large shrimp peeled and deveined
  • ¼ red onion
  • 1 red bell pepper sliced
  • ½ cup carrots, sliced
  • 1 cup fresh broccoli florets
  • 1 cup sugar snap peas
  • ½ 12-oz. can baby corn, drained
  • ½ 8-oz. can water chestnuts
  • ½ cup mushrooms


  1. Bring water to a boil. Stir in rice and salt.
  2. Reduce heat to low and allow water to simmer. Cover,and cook rice until the water is absorbed — about 15 to 20 minutes.
  3. While rice is cooking, in a small bowl whisk together the coconut aminos, garlic, honey, sesame oil and lime juice. Add shrimp and marinate for 10 to 15 minutes.
  4. In a medium-size skillet over medium-high heat, add the onion, peppers, carrots, broccoli, sugar snap peas, baby corn, water chestnuts and mushrooms. Pour the sauce on top. Cook for about 2 to 3 minutes or until shrimp is pink.
  5. Add broccoli and sugar snap peas. Stir until incorporated and then cover and cook 3 to 5 minutes or until broccoli is tender.
  6. Serve over rice.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.