Soy-Free Stir-Fried Vegetables with Shrimp
Get ready to savor the vibrant flavors of this Soy-Free Stir-Fried Vegetables with Shrimp recipe, a delightful twist on a classic dish perfect for those seeking a healthy and allergy-friendly meal! This quick and easy stir-fry features crisp broccoli, sweet snap peas, colorful bell peppers, and tender julienned carrots—all cooked to perfection alongside succulent shrimp. The soy-free sauce, made with coconut aminos, lime juice, garlic, and ginger, lends a tangy, umami depth without any soy, making it ideal for soy-free diets. Ready in just 25 minutes from prep to plate, this recipe is not only packed with protein and nutrients but also caters to low-carb and paleo lifestyles when paired with cauliflower rice. Whether you're looking for a quick weeknight option or a flavorful crowd-pleaser, this dish delivers a bright, wholesome culinary experience everyone will enjoy!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Snap peas
- 1 tablespoon Coconut aminos
- 1.5 tablespoons Lime juice, freshly squeezed
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Olive oil or avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Sesame oil (optional, for finishing)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Prepare the vegetables: cut the broccoli into small florets, thinly slice the red bell pepper, julienne the carrot, and trim the ends of the snap peas.
In a small bowl, mix together the coconut aminos, lime juice, minced garlic, and minced ginger. Set the sauce aside.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, season lightly with salt and pepper, and stir-fry for 2-3 minutes until they turn pink and are opaque. Remove the shrimp from the skillet and set aside on a plate.
Add the remaining tablespoon of oil to the skillet. Once hot, add the broccoli and carrots. Cook for 2 minutes, stirring frequently.
Next, add the red bell pepper and snap peas to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet and pour the soy-free sauce over the entire mixture. Toss everything together and allow it to cook for another minute to coat the shrimp and vegetables evenly.
Remove the skillet from the heat and drizzle sesame oil over the stir-fry if desired for a nutty aroma.
Serve immediately on its own or over a bed of rice or cauliflower rice for a low-carb option. Enjoy!
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.7 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1749 mg | 37% | |
*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.
