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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.