Description
This Healthy Stir-Fry Shrimp recipe is a quick and nutritious meal perfect for busy weeknights. Featuring tender shrimp sautéed with fresh vegetables in a flavorful, tangy sauce made from coconut aminos, toasted sesame oil, and lime juice, this dish delivers a balanced mix of protein and vibrant veggies. Served over brown rice or cauliflower rice and garnished with sesame seeds and green onions, it’s both delicious and wholesome.
Ingredients
Scale
Shrimp and Oil
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
Vegetables
- 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
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)
Other
- 2 cups cooked brown rice
- Garnish: sesame seeds and green onion
Instructions
- Cook Shrimp: Heat avocado oil in a pan over medium-high heat. Lightly season the shrimp with ¼ teaspoon salt and pepper on both sides. Sear shrimp for 1-2 minutes on each side until lightly browned. Remove shrimp and set aside, keeping the oil in the pan.
- Sauté Vegetables: Add diced onions and sliced carrots to the pan and sauté for 3-5 minutes until slightly softened. Then add zucchini, mushrooms, and sugar snap peas and cook for an additional 2-3 minutes until vegetables are tender-crisp.
- Prepare 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 garlic) in a small bowl to create the stir-fry sauce.
- Combine and Serve: Pour the stir-fry sauce into the pan with vegetables and stir well to coat them evenly. Return the cooked shrimp to the pan and toss everything together until coated and heated through. Serve the stir-fry over cooked brown rice or cauliflower rice, then garnish with sesame seeds and chopped green onions if desired.
Notes
- You can substitute cauliflower rice or noodles for brown rice if preferred.
- Adjust red pepper flakes to control the heat level.
- Use fresh minced garlic instead of garlic powder for a stronger garlic flavor.
- For a gluten-free version, ensure coconut aminos and rice vinegar are certified gluten-free.
- To reduce calories, reduce the amount of oil or use cooking spray.
