This shrimp stir-fry combines crisp veggies and a zesty, spicy-sour sauce.
Ingredients
For the Stir-Fry:
8 oz shrimp, peeled and deveined
1 Tbsp coconut oil
¼ cup snap peas, trimmed
½ cup baby bok choy, halved or quartered
¼ red bell pepper, julienned
¼ cup green onions, sliced
1 clove garlic, minced
½ tsp red chili flakes (adjust for desired spiciness)
Salt and pepper, to taste
For the Sauce:
1 Tbsp soy sauce
2 tsp white vinegar
1 tsp chili garlic sauce (adjust for heat)
½ Tbsp coconut oil
½ Tbsp lime juice
Macronutrients
Protein: 47g
Fat: 23g
Carbs: 9g
Preparation
Prepare the sauce: In a small bowl, whisk together soy sauce (1 Tbsp), vinegar (2 tsp), chili garlic sauce (1 tsp), coconut oil (½ Tbsp), and lime juice (½ Tbsp). Set aside.
Cook the shrimp: Heat coconut oil (1 Tbsp) in a large skillet or wok over medium-high heat. Add the peeled and deveined shrimp (8 oz) and cook for 2-3 minutes until pink and slightly browned. Season with salt and pepper to taste. Remove from the skillet and set aside.
Stir-fry the vegetables: In the same skillet, add minced garlic (1 clove) and sauté for about 30 seconds until fragrant. Add trimmed snap peas (¼ cup), halved or quartered baby bok choy (½ cup), and julienned red bell pepper (¼ ). Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine and finish: Return the shrimp to the skillet, pour in the sauce, and toss everything together. Cook for another 2 minutes, stirring occasionally, until everything is well coated and heated through. Adjust seasoning if needed.
Serve: Transfer to a plate and garnish with sliced green onions (¼ cup). Serve hot with an extra squeeze of lime if desired.
