This delicious shrimp stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.
Recipe by: Mayumi Tavalero
Recipe Serving Size6
Cooking Tools Required
Measuring cups and spoons, Sharp Knives, Top Stove, Wok
1pounduncooked shrimp shelled and deveinedfor 10 servings: 21-25 preferably
Marinade for shrimp:
2tablespoonfresh gingerfinely chopped
1yellow onionmedium, sliced lengthwise into strips about ¼ inch thick
1red bell peppersliced lengthwise into strips about ¼ inch thick
2stalkcelerycut diagonally into pieces about 1 inch in length
3green onioncut into 2 inch lengths
2tablespoonsoy sauce or more to taste
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.
Heat in microwave on high power until heated through.