Shrimp & Veggie Stir Fry

Monday January 9, 2012


Shrimp & Veggie Stir Fry

This is one I sort of made up from other recipes I’ve done before.   The amount made served 3 adults and 3 kids (Mike & I ate it by itself, the others had it over pasta and with other leftovers to stretch it).


  • 1.25 lbs raw shrimp — peeled and deveined (I used “medium” size– go with whatever works for you)
  • Veggies:  we used yellow, red and orange pepper, red onion, and zucchini
  • 2-3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • coconut oil for sauteing (olive oil would work well too)
  • fresh squeezed lemon juice

First — rinse the shrimp, pat dry with a paper towel and lay out on paper towel on a cookie sheet in one layer (no overlapping).   Then season with salt & pepper.  You could use garlic salt, but I did sea salt and lemon pepper (from a Trader Joes grinder).    Then flip the shrimp and season the other side.

Next, prep your veggies.   The amount of veggies is up to you — just go with whatever seems like the right proportions for the amount of shrimp you use.  Clean and cut into bite sized pieces — if you some of the veggies you picked will cook faster than others, put them in a separate bowl so you can add them at the right time.  Otherwise, just throw them all in a bowl to wait.

Add enough coconut oil to the pan to barely cover the bottom of the pan and heat to medium.  When the pan is hot,  add the shrimp — make sure they  are all touching the bottom of the pan and not overlapping — I had to do mine in batches to make them all fit.   Cook them until the bottom side is pink (~1-2 min), then flip to cook the other side (second side will take less time).  Remove to a plate when cooked.

After all the shrimp is cooked, add more oil, if needed, and saute the garlic and ginger for ~30 seconds.   Then add your veggies — if  some veggies need less cook time, hold them back for a few minutes.   After all the veggies are cooked (ideally they still have some bite and are not too mushy) ~5-7 minutes, turn off the heat and add shrimp back to the pan.


Stir to combine, and squeeze half a lemon over the dish.

Transfer to plate and gobble up!


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