Paleo Chinese Breakfast Stir-Fry with Shrimp and Vegetables

Chinese · 25 min · Shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, paleo

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Ingredients

• 1 lb Large shrimp, peeled and deveined
• 2 Bell peppers (red, yellow, or orange)
• 2 cups Broccoli florets
• 2 Carrots
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tablespoons Coconut aminos
• 2 tablespoons Coconut oil
• 2 Green onions

Method

1. Peel and devein the shrimp if not already done. Mince garlic and ginger. Slice bell peppers and carrots into thin strips. Chop green onions for garnish.
2. Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
4. In the same skillet, add bell peppers, carrots, and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Return shrimp to the skillet. Pour in coconut aminos and stir to combine. Cook for another 2 minutes to heat everything through.
6. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
7. Serve hot, directly from the skillet for a quick and flavorful paleo breakfast.
8. Enjoy your healthy, protein-packed paleo Chinese stir-fry to start your day!

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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