Paleo Chinese-Style 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, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 1/2 lb Large shrimp, peeled and deveined
• 1 cup Broccoli florets
• 1/2 cup Bell peppers (any color), sliced
• 1/2 cup Carrots, sliced
• 2 cloves Garlic cloves, minced
• 1/2 tbsp Ginger, grated
• 1 1/2 tbsp Coconut aminos (gluten-free soy sauce alternative)
• 1 tbsp Coconut oil
• 2 green onions Green onions, sliced (for garnish)

Method (tap to check — screen stays awake)

1. Peel and devein the shrimp if not already prepared. Set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
3. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
4. In the same skillet, add the remaining tablespoon of coconut oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
5. Add broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Return the cooked shrimp to the skillet. Add coconut aminos and toss everything together to combine and heat through, about 2-3 minutes.
7. Garnish with sliced green onions and serve hot.
8. Enjoy your quick, paleo-friendly Chinese-style shrimp stir-fry.

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

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