Simple Shrimp and Vegetable Stir Fry
This is a very simplified stir fry recipe when you need something quick!
Servings: 4
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!
Notes
*Soy sauce has a richer flavor, and about three times as much sodium as coconut aminos, so if using soy sauce, start with just 2 tablespoons and taste! You don't want to add too much!
What are coconut aminos? Coconut aminos is a common substitute for soy sauce that is both gluten-free and soy free! It’s made from the sap of the coconut palm. But it doesn’t taste like coconut: it’s like a milder version of soy sauce that has less salt. It has lots of umami and easily mimics soy sauce in recipes.