Chili Garlic Shrimp Stir-Fry
Skip the takeout tonight, and create a (much tastier + healthier) 10-minute version in your own kitchen!
This quick meal is a family favorite and Mom favorite for several reasons:
It’s REALLY FAST and SIMPLE to throw together since shrimp cook up quickly.
The seasonings are JUST RIGHT and absolutely satisfy those salty, tangy cravings.
Veggies are ULTRA interchangeable here…so add in YOUR favorites, and use up what you have on hand.
This stir fry also makes for a good meal prep ahead idea, so double up that dinner batch, and then dish up some for lunch the next few days!
They stay great refrigerated for up to 3 days.
Makes about 4 servings
- 1 1/2 lbs large shrimp, peeled and deveined
- 4 cups of mixed stir-fry vegetables of your choice (I used fresh snap peas, shredded carrots, and shredded beets)
- sea salt, to taste, about 1/4 teaspoon each
- 1 tsp chili flakes, or to taste
- 4 fresh garlic cloves, minced or pressed
- 2 Tbsps sesame oil, or avocado oil, divided
- 2 Tbsps sliced green onions/scallions
- 1 Tbsp sesame seeds
- 1/4 cup low-sodium soy sauce, or coconut aminos, or Bragg’s liquid aminos
- Optional: 2 cups cooked brown rice or quinoa
Heat half of the oil in a large skillet or wok over medium-high heat. Add in your veggies and season with a pinch of sea salt and pepper.Stir fry for 3-5 minutes or until vegetables are crisp-tender. Remove veggies from the skillet and set aside.
Heat remaining oil in that same skillet over medium-high heat. Add in garlic and chili flakes and cook for 1 minute, stirring constantly, just until fragrant.
Stir in your shrimp and cook for 2-3 minutes, or until just cooked through.
Return the veggies back to the skillet, then drizzle soy sauce/coconut aminos over the top of everything.
Stir gently to combine, and cook for an additional 1-2 minutes to heat through.
Sprinkle with sesame seeds and sliced green onions, and serve with cooked brown rice or quinoa.