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–+ servings

Springtime Shrimp Stir-Fry

Couverts2
Preparation 20 minutes
Deel op Facebook Print Recipe

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
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Course; Fish / Side Dish