Paleo Chinese Breakfast Stir-Fry with Shrimp and Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · Shellfish · pescatarian, gluten-free, dairy-free, keto, low-carb
254 cal
20g protein
12g carbs
14g fat
per serving · estimated
Ingredients
- 1/2 lb Large shrimp, peeled and deveined
- 1 Bell peppers (red, yellow, or orange)
- 1 cup Broccoli florets
- 1 Carrots
- 2 Garlic cloves
- 1-inch piece Fresh ginger
- 1 1/2 tbsp Coconut aminos
- 1 tbsp Coconut oil
- 1 Green onions
Method (tap to check — screen stays awake)
- 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.
- Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
- In the same skillet, add bell peppers, carrots, and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
- Return shrimp to the skillet. Pour in coconut aminos and stir to combine. Cook for another 2 minutes to heat everything through.
- Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
- Serve hot, directly from the skillet for a quick and flavorful paleo breakfast.
- 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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