Shrimp and Vegetable Stir-Fry
with zucchini noodles / carrots / mushrooms

Name: Shrimp and Vegetable Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Shrimp, peeled and deveined; 8 oz Carrots, thinly sliced; 8 oz Mushrooms, shiitakes, chopped (look for pre-chopped); 12 oz Zucchini, spiralized or sliced into ribbons with a peeler; 2 Tbsp Cilantro (opt), chopped; 1 Tbsp Oil, cooking; 2 tsp Lemon juice; for serving Hot sauce (opt); 3 cloves Garlic, chopped; 1/2 cup Water; 1/3 cup Bragg's / coconut aminos; 2 Tbsp Vinegar, rice; 1 tsp Arrowroot powder; 2 tsp Honey; 2 tsp Oil, toasted sesame

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We know how much our community loves a saucy, Asian stir-fry, so we took this meal from 2017 and gave it even more flavorful, rich sauce.
Smarts: This is a great use for extra vegetables, so feel free to add more or sub in your favorites.

Ingredients

Metric

Servings:

Shrimp and Vegetable Stir-Fry:

Shrimp, peeled and deveined - 1 1/2 lbs
Carrots - 8 oz , thinly sliced
Mushrooms, shiitakes - 8 oz , chopped (look for pre-chopped)
Zucchini - 12 oz , spiralized or sliced into ribbons with a peeler
Cilantro (opt) - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Lemon juice - 2 tsp
Hot sauce (opt) - for serving

Stir-Fry Sauce:

Garlic - 3 cloves , chopped
Water - 1/2 cup
Bragg's / coconut aminos - 1/3 cup
Vinegar, rice - 2 Tbsp
Arrowroot powder - 1 tsp
Honey - 2 tsp
Oil, toasted sesame - 2 tsp

Prep

Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make stir-fry sauce - Combine garlic, water, aminos, vinegar, arrowroot powder, honey, and toasted sesame oil. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms (skip if using pre-chopped). (Can be done up to 3 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
Cilantro (if using) - Chop cilantro.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a wok over medium-high heat. Add cooking oil and then carrots. Saute until starting to brown in spots, 4 to 5 minutes. (Note: Add a splash of water to the pan at any point if the pan looks dry or the vegetables start to burn.)
Next, add mushrooms to wok and continue cooking until carrots and mushrooms are tender, 3 to 4 minutes more.
Add shrimp to the wok and cook everything together until shrimp are opaque and nearly cooked through, ~4 minutes.
Push everything to the sides, leaving a hole in the center. Give the sauce a good stir and pour it into the hole. When sauce starts to bubble and thicken, toss everything together until well combined.
Continue cooking everything together until sauce is thickened. Stir in zucchini noodles and cook for 1 to 2 minutes more, until zucchini is tender and shrimp is cooked through.
Squeeze lemon juice over stir-fry.
Serve stir-fry with cilantro on top. Add some hot sauce if you’d like. Enjoy!

Reviews

Ratings

0 reviews