Orange Shrimp Stir Fry
- Number of Servings: 4
Ingredients
1lb shrimp, peeled and deveined, tails removedzest and juice of one large orange2 1/2 tb minced garlic1 tb minced fresh ginger2 tb coconut oil, divided1 yellow summer squash, cut into slices1 cup chopped broccoli1 cup trimmed green beans1/2 cup diced onions1/2 cup peeled and chopped carrotsalt to taste1/3 cup bone broth1 tb coconut aminos1 tb fish sauce
Stir Fry
In a wok or large skillet, melt 1 tb coconut oil over medium high heat. Add shrimp and cook until opaque, about 2-3 minutes. Transfer shrimp to a large bowl.
2. Using the same wok or skillet, melt remaining tb coconut oil. Add squash, broccolli, onion, carrot, orange zest and juice. Stir and cook until vegetables are tender, about 5 minutes. Add vegetable mixture to shrimp.
SAUCE
Deglaze the pan with broth, scraping up any browned bits. Simmer broth 1-2 minutes, allowing liquid to reduce. Add aminos and fish sauce, simmer 1 minute. Add shrimp and vegetable mixture back to pan, stir to coat.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user NH6224.
In a wok or large skillet, melt 1 tb coconut oil over medium high heat. Add shrimp and cook until opaque, about 2-3 minutes. Transfer shrimp to a large bowl.
2. Using the same wok or skillet, melt remaining tb coconut oil. Add squash, broccolli, onion, carrot, orange zest and juice. Stir and cook until vegetables are tender, about 5 minutes. Add vegetable mixture to shrimp.
SAUCE
Deglaze the pan with broth, scraping up any browned bits. Simmer broth 1-2 minutes, allowing liquid to reduce. Add aminos and fish sauce, simmer 1 minute. Add shrimp and vegetable mixture back to pan, stir to coat.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user NH6224.
Nutritional Info Amount Per Serving
- Calories: 199.7
- Total Fat: 4.7 g
- Cholesterol: 172.8 mg
- Sodium: 561.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.7 g
- Protein: 26.1 g
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