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Shrimp Stir Fry

Shrimp Stir Fry

Prep time: 30 minutes | Cook time: 15 minutes

4 Servings | Calories: 320 | Protein: 24 | Fat: 7 | Carbs: 38

Gluten-Free, Dairy-Free

INGREDIENTS

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

DIRECTIONS

  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 15-20 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 10-15 minutes.
  4. In a medium-sized skillet over medium-high heat add the peppers, carrots, broccoli, sugar snap peas, baby corn, water chestnuts and mushrooms. Pour the sauce on top. Cook for about 2-3 minutes or until shrimp is pink.
  5. Add broccoli and sugar snap peas. Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender.
  6. Serve over rice.