Ginger Shrimp and Veggie Stir Fry

Ginger Shrimp and Veggie Stir Fry



2 TBS olive oil

1/2 lb shrimp, cleaned and deveined

1 yellow squash, sliced

1/2 c sliced mushrooms

1 c chopped cabbage

1 c broccoli

1/2 c diced tomatoes

4 TBS coconut aminos

1 tbs dried ginger

3 tbs sesame seeds

himalayan salt and pepper to taste

1/2 tsp red pepper flakes (more if you prefer spicy)


Heat a large, heavy bottomed skillet or wok over medium heat. When hot, add 1/2 tbs of the olive oil. Coat the pan. Add the shrimp and stir fry for about 4 minutes (or until pink). Remove shrimp from the pan and set aside. Re-coat pan with remaining olive oil and add the squash, mushrooms, cabbage, and broccoli. Stir fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut amigos, ginger, sesame seeds, salt, pepper, and red pepper flakes. Cook, stirring often, for about 3 minutes. Return the shrimp to the pan, mix everything together and cook until everything is heated through.

Serve over 1/3 c cooked brown or white rice.