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Chili Garlic Shrimp Stir-Fry

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!