Paleo Thai Shrimp Stir-Fry
Savor the vibrant flavors of this Paleo Thai Shrimp Stir-Fry, a quick, wholesome meal perfect for busy weeknights. Made with succulent wild-caught shrimp, colorful vegetables like bell peppers, zucchini, carrots, and broccoli, and coated in a fragrant sauce of coconut aminos, fish sauce, lime juice, and raw honey, this dish is bursting with Thai-inspired goodness. The stir-frying technique ensures a delightful balance of crisp-tender veggies and juicy, perfectly cooked shrimp. Finished with a sprinkle of fresh cilantro and sliced green onions, this stir-fry is not only packed with flavor but also gluten-free, soy-free, and refined sugar-free, making it ideal for a clean eating or paleo lifestyle. Ready in just 30 minutes, it’s a quick and nutritious way to bring a taste of Thailand to your dinner table!
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Recipe Information
Ingredients
- 1 pound wild-caught shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, spiralized or thinly sliced
- 2 medium carrots, julienned
- 2 cups broccoli florets
- 0.25 cup coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon raw honey
- 0.25 teaspoon red chili flakes (optional)
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
In a small bowl, whisk together coconut aminos, fish sauce, lime juice, raw honey, and red chili flakes (if using). Set the sauce aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Add the minced garlic and grated ginger, stirring frequently, for about 30 seconds until fragrant.
Add the red bell pepper, zucchini, carrots, and broccoli florets to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet and pour the sauce over the mixture. Stir to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove from heat and garnish with sliced green onions and fresh cilantro.
Serve immediately and enjoy your Paleo Thai Shrimp Stir-Fry!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 39.7 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
