Stir fry is a great option if you need to cook something quickly. Which was the case yesterday when I’d worked straight until 1:30, paused, and realized I was starving. I try to eat at the same time each day, but it’s not something I’m good at. Even I’m not perfect, which is unbelievable, I know.
Anyway, after a marathon shopping trip at Trader Joe’s AND Whole Foods, I had a shit ton of veggies in my fridge, along with wild shrimp. Scott is obsessed with shrimp. I buy it in bulk when TJ’s actually has it because their wild shrimp is way cheaper than anyone else’s.
So yeah, this is a bunch of veggies, along with kelp noodles (which are freaking AMAZING in Asian dishes) in a stir fry sauce. It’s really, really good.
Shrimp, Veggie and Kelp Noodle Stir Fry
- 2 carrots, sliced or cut into strips using THIS
- 1 cup snap peas, cut in half
- 1/2 red onion, sliced
- 2 tbsp coconut oil (I use THIS coconut oil which doesn’t have any coconut flavor)
- 1 garlic clove, minced
- 2 cups shrimp
- 4 oz kelp noodles (found HERE)
- 1/3 cup coconut aminos (found HERE)
- 1 tbsp sesame oil (I use THIS brand)
- 2 tbsp sriracha (found HERE)
- 1 tbsp fish sauce (THIS brand)
- 2 green onions, sclies
- Melt one tbsp coconut oil over medium heat.
- Add the sliced carrots, onions and snap peas.
- While they’re cooking, melt the other tbsp of coconut oil over medium heat.
- Add the shrimp and when they’re almost done, add the minced garlic.
- Now add the shrimp and kelp as ell as the coconut aminos, sriracha, sesame oil, fish sauce and green onions together.
- Toss for a few minutes until everything is combined.