| Course | Main Dish |
|---|---|
| Cuisines | Chinese |
| Cooking Methods | Stir-frying |
| Diets | Dairy Free, Egg Free, Keto, Low Carb, Nut Free, Refined Sugar Free |
| Main categories | Everyday Food |
| Main Ingredient | Seafood, Vegetables |
| Recipe Author | Mayumi Tavalero |
Shrimp and Vegetable Stir-Fry
Serves: 6
Serving Size: 4 ounce
This delicious shrimp stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Cook Times
Cooking Tools Required
Measuring cups and spoons, Sharp knifes, Top Stove, WokIngredients
- 1 pound shrimp for 10 servings: 21-25 preferably, shelled and deveined
Marinade for shrimp:
- 2 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon corn starch
- 2 tablespoon coconut oil
- 2 tablespoon ginger finely chopped
- 4 clove garlic finely chopped
- 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
- 1 cup broccoli florets blanched
- 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
- 2 stalk celery cut diagonally into pieces about 1 inch in length
- 3 green onion cut into 2 inch lengths
- 2 tablespoon soy sauce or more to taste
Instructions
- Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
- Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
- Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
- To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
- Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg
Shrimp and Vegetable Stir-Fry
$40.00 cooking fee
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