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
- 2 cloves garlic
- 2 tbsp. fresh ginger
- 2 tbsp. apple cider vinegar
- 2 tbsp. fish sauce, plus more to taste
- 1/2 tsp. raw honey
- 1 lb wild shrimp
- 1/2 head broccoli
- 1 head cauliflower
- 4 green onions
- 8 oz shiitake mushrooms
- 2 tbsp. coconut oil
- Peel and mince the garlic. Peel and grate the ginger.
- In a small mixing bowl, add garlic, ginger, apple cider vinegar, fish sauce, and honey. Combine well with a fork or whisk. Set aside.
- Devein and shell shrimp. Separate broccoli and cauliflower into florets. Mince the green onions finely. Slice the mushrooms.
- 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, cauliflower and snap peas. 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.