Springtime Shrimp Stir-Fry
Ingredients
- 1 lb. peeled and deveined shrimp tails removed
- 2 tbsp. coconut oil
- 1 tbsp. freshly grated ginger
- 1 tbsp. finely chopped garlic
- 12 oz. asparagus trimmed and quartered crosswise
- 8 oz. sugar snap peas
- 3 oz. fresh spinach
- 1 cup fresh basil leaves coarsely chopped
- 1/4 cup cashews
- 3 tbsp. tamari
- 2 cups cooked rice for serving
- Lime wedges for serving
Instructions
- In a wok or large skillet, stir-fry shrimp in coconut oil over high heat until cooked through, approximately 3 minutes.
- Use a slotted spoon to transfer the cooked shrimp to a plate.
- Add freshly grated ginger and chopped garlic to the skillet; stir-fry until fragrant, about 30 seconds.
- Incorporate the asparagus and sugar snap peas into the skillet; stir-fry for about 3 minutes until the vegetables are slightly tender.
- Add the fresh spinach, basil, cashews, and tamari to the skillet.
- Stir-fry until the spinach wilts, which should take about 1 minute.
- Top the cooked rice with the shrimp and vegetable mixture.
Notes & Wine Advice
Serve the stir-fry with lime wedges on the side for added flavor.
Nutrition values
Calories: 600 kcal