Do you know why I stir fry? It’s fast, it’s fresh, it’s flexible (in a use up what’s in the produce bin way) and it’s is freakin’ delicious without fail.

Since most of us are back to school, falling once again into that crazy dinner rush hour, I’m sharing a quick and easy stir fry recipe my whole family loves – Six Veggie Sesame Shrimp Stir Fry.

I have one kid who hates fruit (but loves vegetables), another who would just eat the rice all day if I let him, and another who happily devours anything, from the junkiest of junk food to the fanciest and sometimes most random of gourmet and health foods, even those that even stop and give me pause. 

What I love about my stir fry meals for my family, is that I can make them healthy and balanced with three ingredient categories – a protein, assortment of vegetables, and sauce (and optional 4^th category, “extras” such as seeds, nuts, spices, etc). I can get creative and swap out ingredients to match my mood, or a kid’s request, or (honestly) just to use up what I need to get rid of in the fridge. 

To keep this 15-minute stir fry recipe fast enough to qualify for the championship of speed dinner-making, I’ve used frozen, pre-cook shrimp that have been thawed in cool water. Even though shrimp cook fast, ain’t nobody got time to shell and devein those fresh shrimp.

Also, a quick sauce comes together in seconds, with just the tiny task of whisking, as base ingredients I’ve used Tamari, arrow root, and coconut sugar to keep it friendly with Paleo / Primal and gluten-free / soy-free diets. For those needing even faster Far East flavor and are without dietary restrictions, you can try the fresh, no-preservative Sesame Ginger Dressing from Litehouse Foods (find in produce department).

Six Veggie Sesame Shrimp Stir Fry is amazing served with cauliflower rice, quinoa, or whatever you prefer! My kids like sprouted brown rice, so that’s what I make them . . . and, depending on who many healthy carbs I need to fuel my upcoming spartan training and running workouts, I either eat it with with a whole grain or alone!

Print

Six Veggie Sesame Shrimp Stir Fry

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Pack in loads of healthy vegetables with this easy stir fry recipe that whips up in 15 minutes. Friendly for Paleo and gluten free diets and sure to become a family favorite for busy weeknight dinners.

Course: dinner, entree

Cuisine: Asian

Servings: 4 servings

Ingredients

For Sauce

• 1/3 cup tamari or soy sauce if not an issue
• 1/3 cup vegetable broth
• 1 tablespoon arrow root starch
• 1 tablespoon coconut sugar
• 1 teaspoon coconut oil
• 1 teaspoon rice vinegar
• 1 tablespoon ginger paste from tube (or equal amount fresh grated)
• 1 tablespoon minced garlic

For Stir Fry:

• 1 lb. large frozen pre-cooked shrimp thawed
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• 2 tablespoons coconut oil divided
• 1 tablespoon minced ginger
• 1 cup chopped or julienned carrots
• 1 cup chopped bell pepper any color
• 1 cup snow peas
• 1 cup shredded purple cabbage
• 1 cup bean sprouts
• 1 cup chopped green onion
• 2 tablespoons toasted sesame seeds

Instructions

1. Prepare sauce by adding all ingredients to a small bowl and whisking, or placing in mason jar and shaking. Set aside
2. Pat thawed, pre-cooked shrimp dry with paper towels and sprinkle with salt and pepper.
3. Bring large skillet to high heat, add 1 tablespoon on oil and swirl around to coat pan.
4. Add seasons shrimp to skillet and flash cook for 2 to 3 minutes or until pink and firm. Immediately remove from skillet to rest and drain off and excess juice in pan.
5. Return skillet to high heat and add remaining 1 tablespoon of oil and garlic, stir quickly.
6. Add carrots, bell pepper, snow peas and cabbage to skillet and cook, stirring constantly for 3 to 4 minutes until becoming tender yet still a bit crisp.
7. Add bean sprouts and chopped onion and cook for an additional minute.
8. Add dressing and set aside cooked shrimp, mixing together and cooking for about 2 minutes or until just heated through.
9. Sprinkle with toasted sesame seeds and serve on rice, noodles or other base of your choice.