Jen’s Garlicky Shrimp Stir Fry

I was craving a garlicky stir fry tonight. I found a pound of shrimp in the freezer, and broccoli, carrots, peppers, and snap peas in the veggie drawer. Perfect! And it’s great for the 800 gram a day produce challenge! There’s 443 grams of produce on that plate. WooHoo! Hope you love it, too!

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Jen’s Garlicky Shrimp Stir Fry

Serves 4

2 broccoli crowns – florets cut into bite size pieces
2 red peppers – chopped
6 carrots – peeled and cut into thin slices, so they cook quickly
snap peas – halved (I had half of a little bag)
Heat a little oil in a wok or big skillet over high. I like to stir fry one type of vegetable at a time and reserve so each is at their optimum doneness level.

1 pound shrimp, peeled and de-veined (I had huge shrimp, so there were only 10 in the pound, so I used a trick I learned from a Filipino cookbook I reviewed, and halved them all so they’d distribute through the stir fry better)
Add to the pan with a little oil, and toss quickly.
6-10 cloves garlic (don’t be shy!)
2 inches of grated ginger (I keep ginger in my freezer so it stays lovely. It grates even better on the microplane when frozen. Grate off what you need and pop it right back into a ziploc in the freezer.)
Toss for another 30 seconds. Add the veggies back in.

Sauce
1 Tablespoon corn starch
1/4 cup water

Whisk together.
1/4 cup soy sauce, liquid aminos, or coconut aminos
2 Tablespoons rice vinegar
1 teaspoon sesame oil

Whisk in. Pour over the stir fry, and toss well. Plate! I served it with juicy plums. Yum!


Jen's Garlicky Shrimp Stir Fry


Credit: JenniferGuerrero.com

Nutrition

Grams of produce per serving – 446

Ingredients

Sauce 1 Tablespoon corn starch 1/4 cup water Whisk together. 1/4 cup soy sauce, liquid aminos, or coconut aminos 2 Tablespoons rice vinegar 1 teaspoon sesame oil Whisk in. Set aside.

2 broccoli crowns – florets cut into bite size pieces 2 red peppers – chopped 6 carrots – peeled and cut into thin slices, so they cook quickly snap peas – halved (I had half of a little bag)


Directions

Heat a little oil in a wok or big skillet over high. I like to stir fry one type of vegetable at a time and reserve so each is at their optimum doneness level.

1 pound shrimp, peeled and de-veined (I had huge shrimp, so there were only 10 in the pound, so I used a trick I learned from a Filipino cookbook I reviewed, and halved them all so they’d distribute through the stir fry better) Add to the pan with a little oil, and toss quickly.

6-10 cloves garlic (don’t be shy!) 2 inches of grated ginger (I keep ginger in my freezer so it stays lovely. It grates even better on the microplane when frozen. Grate off what you need and pop it right back into a ziploc in the freezer.)

Toss for another 30 seconds. Add the veggies back in. Pour sauce over the stir fry, and toss well. Plate! I served it with juicy plums. Yum!



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