Orange-Ginger Shrimp Stir Fry
A shrimp stir fry recipe flavored with orange and ginger for a magnificent healthy dinner.
Servings: 3 to 4 servings
Calories: 384kcal
Ingredients
- 2 Tbsp coconut oil or avocado oil
- 2 tsp toasted sesame oil
- 1/2 yellow onion diced
- 2 large carrots peeled and chopped
- 1/2 red bell pepper cut into match sticks
- 1/2 yellow bell pepper cut into match sticks
- 1 large crown broccoli chopped into florets
- 4 cloves garlic minced
- 2 tsp fresh ginger peeled and grated
- 1 1/2 pounds raw shrimp deveined
- 5 Tbsp coconut aminos + more to taste*
- 2 oranges zested
- 2 Tbsp orange juice
- 1 Tbsp honey**
- 1 Tbsp red chili sauce such as sriracha
- 2 tsp tapioca flour
- 1/2 tsp red pepper flakes optional, optional
- 1 Tbsp sesame seeds
For Serving:
- 4 cups white rice steamed
- 1 bunch green onion chopped
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion and carrots and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. Add the remaining vegetables and sauté vegetables for another 3 to 5 minutes, until they begin to soften.
- Scoot the vegetables off to the sides, creating some space for the shrimp. Place the shrimp on the skillet in a single layer and cook for 2-3 minutes per side (they don't need to be cooked through just yet).
- Stir in the remaining sauce ingredients in the order in which they appear on the ingredients list. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. You can always add more tapioca flour if the sauce isn't thick enough for your taste.
- Taste the stir fry for flavor and add more sea salt, orange zest, ginger, or coconut aminos to taste. You can also add fresh lime juice if you'd like.
- Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice. I like serving the shrimp stir fry over steamed white rice with an additional drizzle of coconut aminos.
- In my opinion, this healthy shrimp stir fry is best when served fresh; however, you can make it for meal prep if you're planning on eating it within the next day or following 2-3 days.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*Replace coconut aminos with low sodium soy sauce, tamari, or liquid aminos
**You can also use brown sugar or pure maple syrup.
Nutrition
Serving: 1of 3 | Calories: 384kcal | Carbohydrates: 10g | Protein: 30g | Fat: 8g | Fiber: 3g | Sugar: 2g