Description
This easy teriyaki shrimp stir fry comes together in 20 minutes! It’s made with shrimp, carrots, broccoli, sugar snap peas and a simple homemade teriyaki sauce. It’s paleo, gluten-free and AIP.
Ingredients
Scale
For the sauce
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp honey
- 2 tsp arrowroot starch
- Salt and pepper (omit pepper for AIP)
For the stir fry
- 1 tbsp avocado oil
- 1 small carrot, julienned
- 1 cup sugar snap peas (sub more broccoli for AIP)
- 1 1/2 cups broccoli florets
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 lb shrimp, peeled and deveined
To serve
- Rice (sub cauliflower rice for paleo/whole30)
- Green onion
Instructions
- Combine the ingredients for the sauce in a small bowl. Whisk together and set aside.
- Using a large pan, heat the oil over medium heat. Add the carrot, snap peas, and broccoli and saute for 6-7 minutes or until lightly tender. Lightly season with salt and pepper and the garlic at the end and saute for another 1-2 minutes. Set aside.
- Pat the shrimp dry and lightly season with salt and pepper. Using the same pan (adding more oil if needed) reduce the heat to medium-low and add the shrimp. Allow to cook for about 2 minutes (or until the shrimp is pink) before turning. Cook on the other side for another 2 minutes or until the shrimp is cooked through.
- Add the vegetables back to the pan along with the sauce. Stir for 1-2 minutes or until the sauce is thick and fully coating the stir fry.
- Serve with cauliflower rice and top with green onion.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Fat: 4.3g
- Carbohydrates: 22.5g
- Fiber: 2g
- Protein: 24.7g
Keywords: shrimp stir fry