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Healthy Shrimp and Veggie Stir Fry over cauliflower or basmati rice

Prep time 10-15 min

Cook time - 10 min


Ingredients for Marinade

1/2 tbsp grated ginger

1/2 tbsp tamari or low sodium soy sauce

1/4 cup toasted Sesame Oil

1/4 cup Brown Rice Vinegar

1 peeled and minced garlic clove

1/4 cup chopped cilantro

Ingredients for Stir Fry

2 tablespoons of peanut oil or coconut oil (peanut and coconut oil have a high smoke point)

2 pinches of sea salt

1 pound of wild cleaned shrimp (serves 2-3 people)

1 yellow onion

2 red peppers

2 cups broccoli florets

1/2 cup toasted cashews

Alternative veggies include

2 chopped carrots

3-4 chopped baby bok choy

1/2 head of chopped cabbage



1) whisk marinade and add cleaned shrimp. Marinate at least 30 min or up to a few hours if you have time

2) chop onion, peppers, broccoli, carrots, bok choy and cabbage

3) In a small frying pan toast cashews for 3-5 minutes until you see they are turning golden brown. Set aside

4) In a large wok or frying pan sauté in 1 tbsp of peanut or coconut oil

5) Sautee onions first until they start to sweat

6) Add in carrots, cabbage and/or broccoli sauté for 2 min

7) Simultaneously in a separate pan saute a tbsp of peanut or coconut oil and add shrimp. Cover and sauté for 2-3 min on each side.

8) Add the leftover marinade from shrimp to the veggies

9) Add the book choy and red peppers at the end and sauté for 3 min while shrimp is cooking.

10) Once the shrimp is done add to veggies. Add cashews

11) To add additional flavor add a tbsp or 2 of toasted sesame oil

12) Serve over cauliflower or basmati rice

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