This is hands down one of my favorite go-to recipes. Why? Because the options are endless, and you can make it as easy or as sophisticated as you would like. Each time, it tastes as good as the first. You and your family will be begging for seconds!
While there are many variations for creating a stir-fry, my all-time favorite includes shrimp. As I mentioned above, this recipe can be as easy or as “hard” as you want it to be, but making this recipe difficult is almost impossible. I personally use fresh vegetables when I plan to make a stir-fry during the week (more difficult), but if I am scrambling for dinner any given night, a bag of frozen vegetables will do the trick (super easy). The shrimp are also better sauteed when frozen, so this meal can easily be a “no-chop and drop”. For the sake of the recipe itself, I am going to go through preparing it as if I just bought the veggies fresh from market.
I start off the recipe with a little trick I learned from Pinterest. If you ever need to sauté or put broccoli in a recipe, there is a sure-fire way to prepare it so it cooks thoroughly and doesn’t end up crunchy. Take the broccoli crowns and cut them into small florets, then place them in a microwaveable safe dish. Place an inch or so of water into the dish and cover broccoli with a damp papertowel. Place the dish in the microwave for three minutes and the broccoli will be ready to sauté!
Add the broccoli to a large pan, along with the desired chopped (or frozen) vegetables. Add the olive oil, sauces, and water to the pan and turn it to medium high heat. The vegetables will need to be tossed every so often to make sure they are cooking thoroughly. They will start to appear translucent, and that is when you will add the spices. Mix the veggies with the spices so everything is evenly coated. Most of the liquid should be gone. If not, you can cover the pan and let the veggies cook a little longer, but a little juice can be left in the bottom of the pan to create a nice glaze. Add the almond flour and stir to thicken up the sauce, then add the shrimp and sesame seeds. The shrimp should be added at the very end because they take almost no time at all to thaw. You will want the shrimp to cook the entire way through, so watch for them to shrink a little. You can always pick one up and bite it to see if it is still frozen in the middle.
Once you see the veggies and shrimp looking like picture above on the bottom, you can tell that the stir-fry is done! Allen and I like to serve ours over a bed of quinoa or brown rice. Just remember to have the rice cooking while the stir-fry is simmering! Sometimes I forget and then we do not have a side with dinner 😛
I hope you enjoy this recipe as much as our family does! Try mixing up the vegetables and making it your own! I would love to see your creations by using #passportflavor on social media!
♥
Shrimp Stirfry – Fast, Easy, and Whole30®
Notes
Cook time depends on how many veggies are added, what kinds are being used, and how well done you like them to be.
Calorie count is not available because of the high amount of vegetables in the dish. It is a lower calorie, wholesome, healthy meal and one that does not need counting. Serving size and calorie count for quinoa or brown rice used should be followed.
Ingredients
- 1 green pepper sliced longways
- 1 large head broccoli pre-steamed, see directions in post
- 3 large carrots coined
- 1 medium red onion sliced longways
- 5-7 mushrooms sliced
- 1 16oz bag pre-cooked shrimp
- 4 Tbs. olive oil
- 4 Tbs. coconut aminos soy sauce substitute but healthier; Whole30® compliant
- 1 Tbs. sesame oil optional
- 1/2 cup water
- 2 Tbs. ground ginger
- 2 Tbs. garlic powder
- 1 Tbs. ground black pepper
- 1 Tbs. onion powder
- 1-2 Tbs. almond flour
- 1-2 Tbs. sesame seeds
Instructions
- Prepare vegetables as directed.
- Add washed and prepared vegetable to a large pan.
- Add olive oil, sauces, and water to the pan and turn it to medium high heat
- Toss the vegetables in the sauces and cover with a lid
- Allow to simmer about 5 minutes then toss vegetable around in sauce
- While vegetables are starting to cook, prepare rice or quinoa
- Continue to simmer veggies until they appear translucent, then add the spices
- Mix the veggies with the spices so everything is evenly coated
- Allow veggies to simmer another five minutes, allowing the liquids to evaporate
- Add the almond flour and stir to thicken up the sauce
- Once the sauce has thickened a little to form a glaze, add the shrimp and sesame seeds
- Allow shrimp to "cook" (thaw), about 5 minutes
- Serve over quinoa or brown rice
Do you need a rice cooker? This is the one we have from Amazon!
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!