Shrimp Stir-Fry with Veggies
So fresh n’ so clean clean...
I made this for dinner last night, and Colin absolutely loved it. So not only is it gluten-free, paleo, and whole30-approved, it’s also hubby-approved. 💚💛🧡❤️💜
Shrimp Stir-fry with local veggies: (Serves 2-3)
-2 tbls coconut aminos (great low-glycemic, gluten-free alternative to soy sauce) -3 tbls rice vinegar -2 cloves garlic (minced) -1 tsp fresh ginger (minced) -1/4 tsp sea salt -1/4 tsp red pepper flakes -1 tbls coconut oil -5 oz carrots -5 oz sweet peppers -2 stalks celery -12 oz shrimp (peeled/deveined) -1 head Bok Choy (chopped) -1 tbls sesame oil -1/3 cup roasted cashews (chopped) -cilantro (chopped) -2 green onions (sliced)
Instructions: 1.) Mix coconut aminos, rice vinegar, garlic, ginger, red pepper flakes, sea salt in small bowl and set aside. 2.) Heat coconut oil in cast iron or skillet over medium-high heat, and add carrots, sweet peppers, and celery. Sauté for about 3 minutes. 3.) Add in vinegar mixture and stir until reduced slightly. Then add the shrimp and Bok Choy and sauté until shrimp are cooked through. 4.) Add the sesame oil and cashews, and stir all together. 5.) Top with cilantro and green onions, and enjoy!
** Serve with brown rice, or cauliflower rice.