Simple diners are the best! Especially if the taste is just as good as a complicated one. That’s the case with this 15 minute healthy shrimp stir-fry. It tastes great and can be made with ingredients you likely have already. This recipe is also dairy-free, gluten-free, and is low carb, making it very guilt-free.
Seafood has iodine in it, which is a very important nutrient for your thyroid. Shrimp is an excellent source of iodine that is also low carb. With one-third of the population being at-risk for iodine deficiency, it is crucial that you have seafood in your diet. Shrimp also contains antioxidants, omega-3 fatty-acids, and many other nutrients. Altogether, this makes shrimp a great protein choice!
Picking the right shrimp is important too. Farm-raised is okay, but wild-caught shrimp is best because it has never been subjected to antibiotics or hormones. As well, make sure you are getting sustainably caught shrimp. That is shrimp that has been responsibly caught. A good way to tell if the wild caught shrimp you find in the store is good, is to see where it came from. Shrimp caught in the U.S. are usually caught with small nets and traps in local waters. Locally farmed shrimp are a good option as well, if you have that option.
Some Sustainable Certifications for Shrimp are:
- Marine Stewardship Council (or the MSC)
- Wild American Shrimp
- Green-listing from Monterey Bay Aquarium
Knowing where you are getting your seafood makes all the difference. So when you get your shrimp for this recipe, make sure the read the lables!
Shrimp and Vegetable Stir Fry
- 1 1/2 cup Broccoli florets chopped into bite-sized pieces
- 1/2 Red Bell Pepper sliced
- 1 cup Green Beans
- 8 oz Shrimp peeled and deveined
- 3 Garlic Cloves
- 1 tbsp Grated Ginger
- 2 Scallions chopped
- 1 tbsp Olive Oil
- 1 tbsp Tamari Sauce or Coconut Aminos
- 1 tsp Crushed Red Pepper Flakes
- Chop the vegetables, mince garlic and grate the ginger, prepare your other ingredients as well, so that you have everything ready.
- Stir-fry the broccoli and green beans in olive oil at medium high. I actually covered mine in the beginning for 1-2 minutes, so that the broccoli can cook a bit and because I was using frozen green beans. If you do cover the vegetables, keep this short, a minute or two and no more, so that the vegetables don't get mushy.
- Add the red pepper and stir-fry for 3-4 more minutes.
- Stir in the the tamari sauce. And then add the shrimp, stirring for 2-3 minutes.
- Add in the minced garlic, ginger, red pepper flakes and scallions. Stir for another 2-3 minutes. At this point your shrimp should have turned pink and the broccoli would be ready.
- Serve immediately!
I hope you love this healthy shrimp stir-fry recipe! Let me know in the comments or on social media what you think.
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