Description
This Healthy Stir-Fry Shrimp recipe offers a quick, nutritious, and flavorful meal perfect for busy weeknights. Featuring tender shrimp sautéed with a colorful medley of fresh vegetables and coated in a tangy, slightly sweet homemade sauce, this dish is served over wholesome brown rice. The combination of avocado oil and toasted sesame oil ensures a light yet satisfying stir-fry that delivers a perfect balance of protein, fiber, and vibrant flavors.
Ingredients
Scale
For the Stir-Fry
- 1 tablespoon avocado oil
- 1.5 lbs shrimp, peeled and deveined
- ½ cup onion, diced finely
- 1 cup carrots, sliced thinly
- 1 cup sugar snap peas, ends trimmed
- 1 cup mushrooms, sliced thinly
- 1 cup zucchini, sliced in matchsticks
For the Sauce
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons lime juice (juice of one lime)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
To Serve
- 2 cups cooked brown rice
- Garnish: sesame seeds and green onion
Instructions
- Cook Shrimp: Over medium-high heat, heat the avocado oil in a large pan or skillet. Season the shrimp lightly with ¼ teaspoon of salt and pepper on both sides. Sear the shrimp for 1-2 minutes on each side until they are lightly browned and just cooked through. Remove the shrimp from the pan and set aside, keeping the oil in the pan for sautéing the vegetables.
- Sauté Vegetables: Add the diced onions and sliced carrots to the same pan. Sauté these for 3-5 minutes until they start to soften. Next, add the zucchini, mushrooms, and sugar snap peas. Cook everything together for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Make Sauce: While the vegetables cook, combine the stir-fry sauce ingredients in a small bowl: coconut aminos, toasted sesame oil, rice vinegar, honey, lime juice, red pepper flakes, ground ginger, and garlic powder (or fresh minced garlic). Stir well to fully integrate the flavors.
- Combine and Serve: Pour the prepared sauce over the cooked vegetables in the pan. Stir well to coat the veggies evenly with the sauce. Return the cooked shrimp to the pan and toss everything together to combine and warm through. Serve the stir-fry mixture over cooked brown rice or cauliflower rice. Garnish with sesame seeds and sliced green onions as desired for an extra pop of flavor and texture.
Notes
- Use fresh shrimp for best texture and flavor, but frozen shrimp can be thawed and used as well.
- For a lower-carb option, serve over cauliflower rice instead of brown rice.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Fresh garlic can be used instead of garlic powder for a more robust flavor.
- This dish reheats well and is great for meal prep lunches or dinners.
- Vegetables can be swapped or added based on what you have on hand; bell peppers or broccoli would also work well.
