Paleo Chinese-Inspired Stir-Fried Shrimp and Vegetables

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 40 min · Shellfish · pescatarian, dairy-free, keto, low-carb

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Ingredients

• 1/2 lb Shrimp, peeled and deveined
• 2 cups sliced Bell peppers (red, yellow, or green)
• 1 cup Broccoli florets
• 1/2 cup Carrots, sliced
• 2 Garlic cloves, minced
• 1/2 tbsp Ginger, grated
• 1 1/2 tbsp Coconut aminos (soy sauce substitute)
• 1 tbsp Coconut oil
• 1 stalks Green onions, chopped

Method (tap to check — screen stays awake)

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add the remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
4. Add the sliced bell peppers, broccoli florets, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Return the cooked shrimp to the skillet. Pour in coconut aminos and toss everything together to combine.
6. Cook for another 2-3 minutes until heated through and flavors meld.
7. Remove from heat and garnish with chopped green onions before serving.

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

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