Paleo Spicy Shrimp Stir Fry Recipes

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

Ingredients

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.

PALEO SPICY SHRIMP STIR-FRY

Paleo Spicy Shrimp Stir-Fry image

Paleo shrimp!

Provided by Chris Denzer

Categories Shrimp Stir-Fry

Time 8h30m

Yield 4

Number Of Ingredients 9

Ingredients

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

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