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Shrimp and Veggie Stir Fry

Shrimp and Veggie Stir Fry

Shrimp and Veggie Stir-Fry

Serves 2

Total Time: 6 minutes

Ingredients:

1/2 pound large shrimp

2 tablespoons olive oil, divided

1/2 pound asparagus, ends trimmed and stalks sliced on a bias about 1/2-inch thick

2 cups shredded cabbage (mix of green and red cabbage)

1 cup shredded carrots

2 limes, one juiced and one cut into wedges for serving

2 teaspoons tamari (wheat-free soy sauce)

Kosher salt

Pinch chili flakes

Directions:

In a medium bowl, toss shrimp with salt and pepper; set aside. Heat a large non-stick skillet or wok over medium high heat. When the skillet is really hot, add 1 tablespoon oil, asparagus, cabbage and carrots. Cook, stirring occasionally, until softened and asparagus is tender, about 3 minutes. Season with salt and a pinch red chili flakes, then remove vegetables and place on a platter.

Return skillet to medium high heat and add remaining 1 tablespoon olive oil. Add shrimp in an even layer and sear until cooked through, about 1-2 minutes per side. Arrange over vegetables and squeeze over the juice of 1 lime. Drizzle tamari over shrimp and serve with lime wedges.

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