This week I’m sharing a great recipe for Shrimp Stir-fry! Usually, they aren’t the most healthy thing we could eat, so I decided to change that. Satisfy your craving with this yummy dish! Whether you deal with diabetes, obesity, dietary restrictions, or are looking to lose weight, burn fat, or reduce inflammation, this stir-fry is great to keep in your arsenal for a tasty dish!
Ingredients:
10 oz. shiitake mushrooms sliced
1½ lbs. shrimp
1 head of broccoli chopped into small pieces
2 TBSP butter
1 clove garlic chopped
10 oz. sugar snap peas
6 large carrots thinly sliced
1 small onion chopped in thin slices
1 red bell pepper sliced
1 TBSP maple syrup
2 inches fresh ginger grated
2 TSP red pepper flakes
¼ cup organic tamari
½ cup veggie broth
Sea salt to taste
Instructions:
Melt butter in frying pan at medium heat, add shrimp and cook for about 4 minutes, until shrimp is pink.
Remove shrimp, and then place all vegetables in the pan, and add tamari, garlic, sea salt, and red pepper flakes.
Cover with lid, cook 7-8 minutes.
Add veggie broth, seasonings, ginger, maple syrup, and allow to cook for 2 additional minutes.
Add shrimp back into pan, combine, and then serve over brown rice for a healthy rice bowl.
Recipe Notes
Fun Tips: – For more flavor, keep the shrimp heads and tails, and boil in 2 cups of water to make a broth, simmer on low for one hour. Add broth instead of veggie broth to dish. – To clean the mushrooms, place them in a large ziplock after removing the stems. Add water until it covers mushrooms (about 4 cups). Move mushrooms around to clean, use the outside of the bag to remove all dirt, etc. Remove the water, and place mushrooms on paper towel to dry. – You can also serve the stir-fry over quinoa if you aren’t a brown rice fan!
Makes 6 servings.