Simple Shrimp and Vegetable Stir Fry! When you need to put dinner on the table fast and still keep it healthy and delicious! I love cooking with shrimp! It’s so good!
Here’s the perfect weeknight meal when you need to get dinner on the table in under 15 minutes! The summers for us are much more relaxed and easy. The kids can sleep in a little and are schedules aren’t as full and I try not to be in the kitchen cooking for too long.
I don’t know why I have so few shrimp recipes on my website! I love it so much! I mentioned this in my video but I like to buy frozen shrimp in bulk with the tails on. Don’t get me wrong, if you have access to fresh shrimp, that’s better! but if not, I say, buy the shrimp frozen, peeled and deveined so you don’t have to worry about doing it yourself. It’s great because you can just defrost what you need and the rest os safely stored in your freezer. How do you buy your shrimp?
Simple Shrimp and Vegetable Stir Fry
In this recipe, I use coconut aminos instead of soy sauce and avocado oil, but you can easily swap out certain ingredients based on what you have and use at home. You can also add more vegetables and even beef or chicken into this stir fry if you want! I love a good stir fry recipe! They are the best!
This summer, I want to cook with more seafood! I make a crazy delicious seafood paella. Here are more of my recipes using shrimp!
More Recipes Using Shrimp!
Asian Rice Noodle Salad with Shrimp
Grilled Shrimp Foil Packets with herb butter
Seafood Pasta with Shrimp and Mussels
Simple Shrimp and Vegetable Stir Fry
Ingredients
- 2 tablespoons avocado oil split
- 1 medium onion peeled and sliced
- 3 to 4 large carrots peeled and chopped
- 2 to 3 cloves garlic minced
- 2 cups snow peas
- 1 lb. shrimp peeled, deveined, with the tails off
- 2 to 3 tablespoons coconut aminos or low sodium soy sauce* + more if desired
- 1/2 tablespoon sesame oil
- 1 to 2 teaspoons brown rice vinegar or any rice vinegar
- salt and pepper to taste
- green onions finely diced for garnish
- toasted sesame seeds for garnish
- serve with rice or cauliflower rice
Instructions
- Heat a large pan or wok over medium high heat. Add 1 tablespoon of the oil and sauté the onions and carrots for 2 to 3 minutes. Add the garlic and toss together for 30 seconds and then add in the snow peas. Toss and cook.
- After a few minutes, remove all of the cooked vegetables out of your pan and onto a plate. Using the same pan, add the remaining tablespoon of oil and cook your shrimp. You shrimp should cook quickly! when it turns pink, flip and cook the other side. Do not overcook the shrimp. Overcooked shrimp shrinks up and gets tough.
- Turn the heat to medium or medium low, add all the cooked vegetables back into the pan with the shrimp and season with the coconut aminos, sesame oil and rice vinegar. Season with salt and pepper and taste. Adjust anything as needed.
- Garnish with toasted sesame seeds and green onions and serve with rice! Enjoy!
works for me, thank you! I keep forgetting how much I like shrimp (but don’t really like the rest of seafood) and this is always a nice dish, much appreciated!