Shrimp Veggie Stir Fry

 

This was one of those clean out the fridge and freezer kind of meals that turned out so well it has become a part of our regular dinner rotation!

We were in desperate need of a grocery run but I wasn’t in the mood to shop or order take out. We were also short on time, with both kids needing a bath and bedtime ASAP.

I did a quick assessment of our situation:

  • Protein options – frozen shrimp or canned tuna
  • Veggie options – fresh carrots and frozen broccoli (along with some leftover roasted broccoli from earlier in the week)
  • Grain options – rice or noodles
  • Condiments – lemon, coconut aminos

It was the perfect situation for a stir fry!

People tend to avoid cooking with shrimp thinking that it’s complicated, but it is actually extremely easy! I buy the frozen, no shell, deveined shrimp. It is the easiest option for a quick meal. You can always purchase previously cooked shrimp, but I find it gets rubbery really quickly when you warm it up.

Another thing people tend to be afraid of is frozen vegetables. They can actually be just as nutritious as fresh, sometimes even more so! They are frozen right after being picked, locking in the vitamins and minerals. I’m not a fan of the texture of all frozen veggies, but I always have frozen peas and frozen broccoli in the freezer for these last minute situations.

I keep both white and brown rice in the pantry, as well as frozen brown rice in the freezer. I prefer brown rice, but the cooking time doesn’t always work when I’m in a rush. Use the freezer microwave version as an easy shortcut, or take 20 minutes to make stove top white rice. (If you are an Instant Pot user you can do brown rice quickly there!)

Then you can use whatever condiments call to you! We usually have soy sauce, tamari, sesame oil and coconut aminos. Finish it with lemon and you have a fresh and delicious sauce!

With some smart pantry and freezer stocking strategies, you’ll always be ready for a healthy and fast meal at home!

Shrimp Veggie Stir Fry

Ingredients
  

  • 1 lb frozen shrimp (raw, no shell, deveined)
  • 2-3 cups frozen or roasted broccoli I like to add extra veggie volume here so I go for 3 cups
  • 2 cups carrots, sliced thinly on the diagonal
  • 1 tbsp avocado oil (best for high heat cooking)
  • 2 tbsp coconut aminos (or soy sauce or tamari)
  • 2 tbsp rice vinegar
  • 2 teaspoons sesame oil
  • juice of half lemon

Instructions
 

  • Defrost shrimp according to package directions and pat dry 
  • Defrost broccoli if using frozen or roast fresh broccoli for 15 minutes at 400 degrees with olive oil
  • Mix the last four ingredients together for your sauce (I like to put them in a mason jar sealed tightly and shake for the best results).
  • On the stove top, bring a stir fry pan to medium high heat. Coat with a tablespoon avocado oil.
  • Place carrots in first and saute for three minutes. Add the broccoli and saute another two minutes. Add the shrimp last and cook for four additional minutes, or until cooked through.
  • Add your sauce and turn off the heat, mixing well. 
  • Serve over white or brown steamed rice.