Quick and easy, this veggie stir-fry with shrimp takes minutes to prepare and is packed with flavor. From briny bites of shrimp to umami-rich shiitake mushrooms. Lightly cooked broccoli and cauliflower have a clean crunch and they’re the perfect thing to mop up our sweet, tangy, and ginger-spiked sauce.
When it comes to quality, take into account how and where your shrimp are harvested. If you’re looking for wild shrimp, good choices tend to come out of Alaska and British Columbia. Shrimp harvested from around the Gulf of Mexico can sometimes put sea turtles in harm’s way. Farmed, imported shrimp run the risk of absorbing chemicals from the ponds they’re farmed in. Depending on where they’re from, your farmed shrimp may even be laced with antibiotic drugs.
Make sure you don’t overcook your shrimp. Pull them from the heat as soon as they’ve lost their translucency and turned pink. If you’re looking to serve your veggie stir-fry with something else, try our Thai Coconut Soup .
Veggie Stir-Fry with Shrimp
- 3.3 stars
- 20m
- 10m
- 30m
Ingredients
- 2 tbsp. fresh ginger
- 2 c broccoli florets
- 2 c cauliflower florets
- 4 green onions
- 8 oz shiitake mushrooms
- 1 lb wild shrimp
- 2 tsp. minced garlic
- 2 tbsp. apple cider vinegar
- 2 tbsp. fish sauce, plus more to taste
- 1/2 tsp. raw honey
- 2 tbsp. coconut oil
Instructions
- Peel and grate the ginger. If you're starting with whole broccoli and cauliflower, separate them into florets and rinse. Mince the green onions finely. Slice the mushrooms. Devein and shell shrimp.
- In a small mixing bowl, add garlic, ginger, apple cider vinegar, fish sauce, and honey. Combine well with a fork or whisk. Set aside.
- In a wok or large pan, add wet broccoli and cauliflower. Cover and steam until tender but still bright. Set aside.
- In the same wok or pan, heat coconut oil over medium-high heat. When the oil is shimmering, add shrimp and mushrooms. Sauté until shrimp start to turn pink but are still slightly translucent.
- Toss in broccoli and cauliflower. Continue cooking for a minute or two, until the veggies soften.
- Stir in sauce and cook for an additional minute.
- Garnish with green onions and serve with extra fish sauce to taste.
Nutrition
- 211
- 20g
- 14g
- 4g
- 7g
- 6g
- 142mg
- 5g
- 1383mg
Brenna
The shrimp go in first so they got overcooked and the sauce wasnt very flavorful. If i try this again i would get a good sear on the shrimp remove them and put in the veggies.
Jordan
I was suspicious of this recipe when I read that you put the broccoli & cauliflower in AFTER the shrimp, but I just kept the heat low and it turned out better than I expected. I will make this again, but when I do, I’ll put the garlic and ginger in before mushrooms and shrimp to give a little flavor boost, feel like they were wasted being put in with the sauce in the end.
Eileen
This is my favorite stir-fry recipe. The sauce flavor pops. I’ve been making this for several years. My tips are to use large shrimp because they do shrink when cooked. If you don’t mind peeling as you eat, leave the shell or at least the tail on the shrimp because this adds to the overall flavor of the dish. Don’t skimp on the ginger! I add 1 tbsp of coconut aminos to the sauce. I usually add either snow peas, young green beans or sweet bell peppers (all are re-intro’s). At the end, I usually stir in a package of rinsed and cut up kelp noodles, a slurry with arrowroot starch to thicken the remaining pan juices. Add a handful of chopped cilantro along with the green onions for garnish. Yum!