Honey Ginger Shrimp Stir Fry

This stir fry has ALL the veggies. Everything but the kitchen sink, to be exact. I have a tendency to overdo it a little bit with vegetables…is that a problem? I like to make meals that are all in one pot and with stir fry I think the more veggies the better…

After all of the Mexican food that I’m sure everyone devoured this week (I hope you tried my Green Chili Goat Cheese Dip!) I figured everyone needs a break and a switch in cuisine and flavor should do the trick!

If you don’t like shrimp you could easily substitute with chicken or beef, or just omit the meat altogether for a delicious veggie side full of flavor. If you’re not sure what a slurry is- head back one of my past recipes for Chicken Bacon Alfredo with zoodles where I explain that and a few other things.

Coconut Aminos is something that not everyone has come across quite yet. Coconut aminos are made from coconut tree sap that is low glycemic, high in potassium, vitamin C, B vitamins and essential amino acids (the building blocks of protein). To make coconut aminos this sap is combined with mineral rich, sun dried sea salt and the result is almost identical to soy sauce! It is also gluten and soy free. You can sub 1:1 with soy sauce or tamari. Tamari is gluten free also.

There are many reasons why you may choose to use coconut aminos instead of either soy sauce or tamari. There is a lot of research behind why soy is something that could be causing you more harm than good. To name a few, soy is highly genetically modified and soybeans are often cross-contaminated with wheat because they are grown in the same fields and plowed with the same equipment. Soybeans contain phytoestrogens that mimic the body’s natural estrogen hormones and over time this can cause many different problems in both men and women. Hormones control so many different things in our bodies, sleep, digestion, recovery, mood, etc…

I avoid soy as often as possible in concentrated doses, I have found that soy milk in my Starbucks gives me a stomach ache, so it might not be the greatest thing for me personally. I’m not a soy hater, I watched an episode about it on Mind of a Chef (first season) and learned all about traditionally fermented soy and I believe that can be a great choice! The problem is that we are getting too far away from tradition and trading hundreds of years of food preparation for churning out as much as possible, as cheap as possible and not to mention putting it in EVERYTHING.

I will be diving into more food knowledge like this in posts to come, I think it is important to know about the foods we are eating and also the why behind choosing not to eat certain things. The more knowledge you have, the better choices you can make!

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Honey Ginger Shrimp Stir Fry

This stir fry has all the veggies! Perfect for meal prep to make and eat for the week. The ginger and honey combination makes for a spicy yet sweet flavor without being overwhelming.

Cuisine Asian

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 6 people

Ingredients

Shrimp

• 2 pounds Shrimp, peeled and deveined
• 1/2 Lemon, juiced
• 1/2 tablespoon Ginger, grated/ minced (I used a microplane grater)
• 1/2 teaspoon Fine sea salt
• 1 tablespoon Coconut Aminos, or soy sauce, or tamari (might need to adjust salt)
• 1 tablespoon Olive oil
• 1 clove Garlic Cloves, minced (about 1/2 teaspoon)
• 1 tablespoon Coconut oil for cooking

Veggies

• 4 cloves Garlic Cloves, minced (2 teaspoons)
• 9 ounces Snow peas
• 8 ounces Mushrooms, quartered
• 1/2 head Cabbage, savoy, purple, green, etc
• 1/2 Red onion, sliced (1.5 cup)
• 3 Carrots, grated (1 cup)
• 2 tablespoons Coconut oil for cooking

Honey Ginger Sauce

• 3 tablespoons Honey
• 4 tablespoons Coconut Aminos, or soy sauce, or tamari (might need to adjust salt)
• 2 teaspoons Sesame oil
• 1/2 teaspoon White pepper
• 1/2 teaspoon Fine sea salt to taste
• 1 tablespoon Ginger, grated/ minced or 1/2 tablespoon powdered)

Slurry (to thicken sauce)

• 2 tablespoons Arrowroot Powder
• 1 tablespoon Cold water

Instructions

Shrimp

1. Peel shrimp and blot dry. Add all marinade ingredients, mix and place back into the fridge while you prepare the vegetables.

Veggies

1. Chop all of your veggies and have them prepared before you heat up your wok! Stir fry cooks quickly and unless you want a soggy mess you have to be prepared in advance! Also mix together your sauce in one bowl, and in a small separate bowl mix together your slurry- set both aside for later.
2. Heat up your large skillet or wok on medium high heat. Once hot add 2 tablespoons coconut oil. Add onions and garlic and cook until fragrant about 3 minutes.
3. Add mushrooms and broccoli, cook for 10 minutes or until broccoli becomes tender.
4. Add cabbage, carrots and snow peas. Cook for 5-7 minutes until cabbage has shrunk to about half of it's size.
5. Add the sauce to the stir fry, mix well and then add the slurry. You will notice the sauce begin to thicken. Turn the heat down to medium low and allow to simmer while you cook your shrimp.
6. Heat up another pan on medium heat, once hot add 1 tablespoon coconut oil. You are going to cook half of the shrimp at a time (adding it all at once would cool the pan down too much and then the shrimp would stick). Cook the shrimp for about a minute on each side until it turns pink. Total time is about 3 minutes, until you have a little sear on it. Repeat with the other tablespoon of coconut oil and the rest of the shrimp.
7. Top the stir fry with the shrimp and eat away! Can be served over rice or cauliflower rice if you're a vegetable over-doer like myself.