Cook with Me: Shrimp Stir Fry with Vegetables

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is often less expensive and can absorb flavors well.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option with a different flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a gluten-free thickener.

Prep the veggies by slicing orange, green, and red bell peppers, cutting each slice in half.

Cut green onions in half.

Prep the shrimp by cutting off the tails and rinsing them under cold water, then cleaning them with lime.

Season the shrimp with salt-free garlic and herb seasoning, Mrs Dash, black ground pepper, cayenne pepper, paprika, parsley, Creole seasoning, and a little salt and garlic powder, then mix.

Heat olive oil and butter in a pan over medium heat, then add minced garlic and mix.

Add the seasoned shrimp to the pan and cook until fully cooked, flipping them halfway through.

Remove the cooked shrimp from the pan and set aside to avoid overcooking.

In a separate pan, add frozen vegetables and a little water to steam them.

In the original saucepan, add more olive oil and Prego tomato paste to create the sauce, letting it brown.

Add the flavored water from the shrimp seasoning bowl to the sauce gradually, mixing well as it comes to a boil.

Add the sliced onions and bell peppers to the sauce and cook until slightly tender, keeping them crunchy.

Return the shrimp to the pan with the sauce and add the cooked frozen vegetables, mixing everything together.

Lower the heat and let the stir fry simmer for a bit while cooking white rice on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens