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Shrimp, Snow Pea, and Shiitake Stir-Fry
Coconut aminos—made from coconut sap—is a soy-free seasoning that imparts a savory, soy sauce–like flavor to this dish. The flavor and combination of crisp vegetables and sweet shrimp in this dish is so delicious, you will not miss your go-to Chinese takeout at all.
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Course Dinner, Lunch
Cuisine Asian
Special Diet Paleo
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Dinner, Lunch
Cuisine Asian
Special Diet Paleo
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, mix the vinegar, coconut aminos, garlic, ginger, red pepper flakes, and salt; set aside.
  2. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook, stirring, until just starting to become tender, about 3 minutes.
  3. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, snow peas, and celery and cook, stirring, until the shrimp are opaque throughout, 3 to 4 minutes. Stir in the sesame oil and cashews. Top with the green onions.
Recipe Notes

From Against All Grain


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