Description
This healthy stir-fry shrimp recipe is a quick and flavorful weeknight meal packed with vibrant vegetables and a tangy, slightly sweet sauce. Featuring succulent shrimp sautéed with fresh carrots, sugar snap peas, mushrooms, and zucchini, it’s served over wholesome brown rice for a nutritious and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
- ½ cup onion, diced finely
- 1 cup carrots, sliced thinly
- 1 cup sugar snap peas, ends trimmed
- 1 cup mushrooms, sliced thinly
- 1 cup zucchini, sliced in matchsticks
- 2 cups cooked brown rice
Stir-Fry Sauce
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons lime juice (juice of one lime)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
Garnish
- Sesame seeds
- Green onion
Instructions
- Heat and Sear Shrimp: Over medium-high heat, warm the avocado oil in a pan. Season the shrimp lightly with ¼ teaspoon salt and pepper on both sides. Sear shrimp for 1-2 minutes per side until lightly browned. Remove shrimp from the pan and set aside, keeping the oil in the pan.
- Sauté Vegetables: Add diced onions and sliced carrots to the pan. Cook for 3-5 minutes until they start to soften. Then add zucchini, mushrooms, and sugar snap peas, continuing to sauté for another 2-3 minutes until vegetables are tender-crisp.
- Prepare Stir-Fry Sauce: While vegetables cook, whisk together coconut aminos, toasted sesame oil, rice vinegar, honey, lime juice, red pepper flakes, ground ginger, and garlic powder (or fresh minced garlic) to create the stir-fry sauce.
- Toss Shrimp and Sauce with Veggies: Pour the stir-fry sauce into the pan, stirring to coat the vegetables evenly. Return the cooked shrimp to the pan and toss everything together until the shrimp and veggies are well coated in the sauce.
- Serve and Garnish: Serve the shrimp and vegetable stir-fry hot over cooked brown rice or cauliflower rice. Garnish with sesame seeds and chopped green onions as desired for added flavor and texture.
Notes
- For a lower-carb option, serve with cauliflower rice instead of brown rice.
- You can substitute coconut aminos with low-sodium soy sauce if preferred.
- Adjust red pepper flakes to your spice tolerance for a milder or spicier dish.
- Make sure not to overcook the shrimp to keep it tender and juicy.
- Use fresh minced garlic instead of garlic powder for more intense garlic flavor.
