Easy shrimp stir fry perfect for a weeknight meal. When you make it at home you can control the ingredients and save money by skipping the takeout prices. With only about fifteen minutes of time invested, you can have a quick and healthy gluten-free meal in no time. Try my tips for a successful shrimp stir fry.
Ingredients needed: carrots, broccoli, shrimp, green onions, broth, coconut aminos/soy sauce/Tamari, garlic, cornstarch or arrowroot, oil of choice
One strategy that I love to use in meal planning is to keep my freezer stocked with quick cooking proteins. Shrimp (when it's on sale) is on that list of things I like to keep on hand. Once you get it peeled it cooks incredibly fast, which makes it ideal for a weeknight dinner. One of the easiest ways to use shrimp is in an easy shrimp stir fry.
My daughter has several food allergies so most Chinese takeout is out for us. What a bummer! Instead of letting it get us down, I like to make stir fry at home though so I can control the ingredients. I have found we can make a lot of our old restaurant favorites even with food allergies present. For example, this shrimp stir fry can be made with coconut aminos or Tamari if gluten or soy is problematic for you.
The best part about a stir fry is that you can use it to clean out your fridge at the end of the week. If I'm going to make stir fry, I always plan on having it toward the end of the week for this purpose. To keep me from wasting produce, I'll shove everything I have that's destined for the trash into a quick stir fry. I used carrots, broccoli and green onions in this shrimp stir fry recipe, but you could easily use other veggies that you had on hand.
Vegetables great for stir fry
- green onions
- sugar snap peas
- summer squash
- bok choy
The trick to using any vegetable in a stir fry is to cut the vegetables thinly and to make them all similar sizes. This ensures that they will cook quickly and will likely be tender at the same time.
Easy shrimp stir fry
- 2 tbsp oil of choice olive oil, coconut oil, avocado oil, etc
- 2 large carrots peeled and sliced thinly on a diagonal
- 1 head broccoli chopped into small pieces
- 1 lb shrimp peeled and de-veined
- 3 green onions sliced in one inch diagonals
- ½ c. chicken broth
- 3 tbsp coconut aminos or Tamari or soy sauce
- 2 tsp cornstarch or arrowroot
- 3 cloves garlic minced or pressed
- In a large skillet over medium heat, heat oil and stir fry carrots, broccoli, and green onions for about 5-7 minutes until crisp tender.
- Pat shrimp dry and add to skillet with vegetables. Stir fry for a couple more minutes until shrimp is curled and opaque. Take care not to overcook. Add more oil if pan gets too dry.
- In a measuring cup, whisk together broth, coconut aminos, garlic, and corstarch/arrowroot.
- Pour sauce mixture over shrimp and vegetables and stir until thickened. If sauce seems too thick add a bit more broth to thin. Taste and adjust seasonings if needed.
- Serve over hot rice or cauliflower rice.