Paleo Spicy Shrimp Stir Fry Food

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PALEO SPICY SHRIMP STIR-FRY



Paleo Spicy Shrimp Stir-Fry image

Paleo shrimp!

Provided by Chris Denzer

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 8h30m

Yield 4

Number Of Ingredients 9

½ cup lemon juice
1 small onion, finely chopped
½ cup olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon grated ginger
1 teaspoon ground turmeric
24 large shrimp, peeled and deveined
1 tablespoon coconut oil, or as needed

Steps:

  • Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight.
  • Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 5.9 g, Cholesterol 191.6 mg, Fat 31.7 g, Fiber 0.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 222.5 mg, Sugar 1.6 g

PALEO EASY SHRIMP STIR-FRY



Paleo Easy Shrimp Stir-Fry image

I ran out of soy sauce (which I use coconut aminos anyway) and really wanted some stir-fry with shrimp so I came up with this and hubby loves it. It has a light heat to it but isn't real spicy.

Provided by joytosew

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb large shrimp
1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 green bell pepper, cut into 1 inch cubes
1/4 cup mushroom, sliced
2 tablespoons olive oil, can use coconut oil for pan
3 tablespoons almond butter
3 tablespoons coconut oil, melted
2 tablespoons sesame oil
2 tablespoons water
1 tablespoon vinegar
1 teaspoon honey
2 teaspoons sriracha sauce
1/8 teaspoon red pepper flakes
1 garlic clove, minced
1 dash salt, to taste

Steps:

  • If you are using raw shrimp you will need to remove shells and vein.
  • First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
  • Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
  • While shrimp are marinading cut vegetables and mushrooms.
  • When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
  • Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
  • Serve with grilled summer squash or grilled romaine lettuce.

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