Stir fry is always a weeknight go-to for me. They’re effortless, quick, and can be made 100 different ways.
My toddler loves shrimp and my little guy loves rice and veggies – win! [When I can actually get them to eat.]
The most work in this meal comes from chopping up all the veggies, which I usually do it as a nap time task. Have no fear – the meal is still pretty easy even if you don’t do the prep.
Szechuan Shrimp Stir Fry (THM E)
- 1lb peeled and deveined shrimp
- 1/2 large red onion, sliced
- 4-5 small sweet peppers, sliced (or one med.-large pepper)
- 1/2 medium zucchini, sliced into half moons
- 80z white mushrooms, sliced
- 2 ribs celery, sliced diagonally
- 1 cup frozen broccoli florets
- 1/2 c low sodium soy sauce
- 2 Tsp apple cider vinegar, or rice wine vinegar
- 1 in ginger root, grated
- 2 medium garlic cloves, grated
- 1/2 – 1 tsp Sriracha chili sauce
- 1/4 tsp xanthan gum
- 1 1/2 c jasmine brown rice
Begin cooking rice in a small sauce pan with 3 cups of water and a pinch of salt. Bring to a boil, reduce to simmer, and cook on low covered until cooked through.
Spritz a medium skillet with coconut oil and saute shrimp on medium-high heat with a little salt and pepper. Remove once cooked through and set aside.
Spray a large skillet with coconut oil and saute veggies on medium heat until desired tenderness is achieved. I enjoy al-dente veggies, so I cooked these for about 5-6 minutes just until the broccoli was warmed through.
In a small jar, combine soy sauce, vinegar, ginger, garlic, Sriracha, and xanthan gum and shake well.
Add the shrimp back to the skillet, turn the heat down to low, and add the sauce. Cook on low until the sauce begins to thicken, then remove from the heat. Serve on a bed of brown rice, and enjoy!
TIP: I saw this little gem on the Food Network years ago, and still use it to this day. When you buy ginger, cut it up into 1-in pieces and store it in the freezer. It keeps for longer, and grates a lot easier coming from the freezer. Think ginger snow ^_^.