I absolutely love this healthy and quick shrimp stir-fry with zesty almond sauce for a fast weeknight dinner. It’s perfect served over noodles, rice, or cauliflower rice, and we love to top it with kimchi for a dose of fermented foods. The shrimp can marinate for a few hours if you have the time. But otherwise, this healthy dinner comes together in under an hour and is paleo-friendly, gluten-free, dairy-free, and sugar-free. It’s full of healthy protein and nourishing fiber yet packed with flavor. I hope you love this, too!
Quick Stir-Fry Shrimp with Zesty Almond Drizzle
Perfect stir-fry shimp with a little spice and lots of fresh flavor
Servings: 4
Ingredients
For The Shrimp
- 2 lbs shrimp, peeled and de-veined
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp pepper
For The Stir-Fry
- avocado oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 3 cups snow peas
- 3 cups carrots, shredded or thinly sliced
- 2 cups yellow pepper, thinly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp coconut aminos
- 2 tbsp fish sauce
For the Zesty Almond Drizzle
- 1/3 cup almond butter
- 3/4 cup low-fat coconut milk
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 small jalapeno, seeds removed and sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp rice wine vinegar
- 1 lime, juiced
For Serving
- rice noodles, cooked
- kimchi
- 1 bunch scallions, thinly sliced
- 1/4 cup almonds, thinly sliced
Instructions
- Toss the shrimp with the sesame oil, garlic, ginger, coconut aminos, salt, and pepper. Set aside and let marinate while you prep your vegetables and make the sauce.
- For the sauce: combine all ingredients into a blender or food processor and puree until smooth.
- In a large skillet over medium-heat, add 2 tbsp avocado oil. Once the oil is shining, add half the shrimp. Saute for 3-5 minutes per side, until the shrimp are bright pink and cooked through. Remove the shrimp to a plate and set aside. Repeat with the second batch of shrimp and then set those aside as well.
- Return pan to the stove and add another tablespoon of avocado oil. Add the garlic and ginger and saute for 5 minutes. Then add the carrots and saute for 5 minutes more.
- Once the carrots are beginning to soften, add the peppers and snow peas. Season with salt and pepper. Saute for 5 minutes more, or until all the vegetables are brightly colored and just barely cooked through.
- Add the shrimp back into the pan in addition to the fish sauce and coconut aminos. Saute for 1 more minute to combine the flavors. Remove from heat.
- Serve the stir-fry over rice noodles and top with the almond drizzle, sliced scallions, fresh lime, almonds, and kimchi. Enjoy!