January 6, 2022

Shrimp Stir Fry

This is a one-pan dish that comes together in under 30 minutes. It’s full of flavor and veggies that the whole family will enjoy. I usually have to hide vegetables in the meals I make for my husband, but since this dish has shrimp, he gave it a try and enjoyed it. This gives me the confidence to state that even the pickiest eaters will enjoy this meal.

Shrimp Stir Fry

This Paleo and gluten-free dish can be made in under 30 minutes and is packed with veggies and flavor. It's a meal the whole family will enjoy.



  • 1/2 C coconut aminos
  • 1 T sesame oil
  • 2 T coconut sugar (omit for Whole30)
  • 1 tsp fish sauce
  • 1 tsp chili sauce
  • 1 T tapioca flour
  • 1 T water
  • 1 T avocado oil
  • 8 garlic cloves, minced
  • 1 T minced ginger root
  • 1 bell pepper, thinly sliced
  • 1 bunch asparagus, ends trimmed off and cut into 2-inch pieces
  • 1 C shredded carrots
  • 14oz can baby corn (omit for Whole30)
  • 1 head broccoli, cut into small flowets
  • 7oz can bamboo shoots
  • 1 lb shrimp, peeled and deveined
  • cilantro, roughly chopped for serving
  1. In a small bowl, whisk the coconut aminos, sesame oil, fish sauce, chili sauce, coconut sugar, tapioca flour, and water until it’s thoroughly combined. Set it aside.
  2. In a large sauté pan on medium heat, add the avocado oil, minced garlic, and ginger. Sauté for about 1 minute, occasionally stirring to keep it from burning.
  3. Add the bell pepper, asparagus, carrots, baby corn, broccoli, and bamboo shoots to the pan. Continue cooking for an additional 2-3 minutes, stirring often.
  4. Continue stirring occasionally and add the shrimp to the pan and cook for 7-10 minutes. The shrimp should be fully cooked and the vegetables soft. Add the sauce to the pan, stir to combine everything, and cook until the sauce thickens about 1-2 minutes.
  5. Remove the stir fry from the heat and top with the chopped cilantro. Serve with cauliflower rice or white rice.


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