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Healthy Shrimp Stir Fry

Shrimp Stir Fry

Author: Heidi Boortz
Servings : 4


  • 1 lb shrimp large, raw, thawed, peeled, deveined, and tails removed
  • 3 carrot peeled and sliced on the diagonal
  • 2 cups broccoli florets only (stems removed)
  • 1 red bell pepper cut into 2 inch strips
  • mushrooms sliced, about 5-10
  • 1 zucchini sliced on the diagonal
  • 2 tsp cornstarch mixed with 3 Tbsp water

Stir Fry Sauce

  • 3 Tbsp Bragg Liquid Aminos or soy sauce
  • 1 tsp fresh ginger minced
  • 2 tsp bottled minced garlic
  • 2 green onion thinly sliced, with tops
  • 1/2 tsp sesame oil
  • 3/4 cup brown rice uncooked


  • Heat 1 T. coconut oil on med-high heat. Add shrimp.
  • Cook 5 min or until shrimps are opaque. Remove shrimp; keep warm.
  • Add another 1 T. coconut oil to the pan. Add carrots and broccoli. Stir fry 5 min. Add remaining veggies. Stir fry 4-5 min or until veggies are brightly colored and tender-crisp.
  • Return shrimp to pan along with the cornstarch mixture and the stir fry sauce.
  • Stir well and heat 1-2 minutes or until thickened.
  • Serve over steamed brown rice.
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