Go Back
Print Recipe

Quick Stir-Fry Shrimp with Zesty Almond Drizzle

Perfect stir-fry shimp with a little spice and lots of fresh flavor
Prep Time30 minutes
Cook Time20 minutes
Course: Dinner, Lunch, Seafood
Keyword: dairy-free, dinner, gluten-free, healthy, high fiber, protein, seafood, stir-fry, stirfry, thai
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!