Easy Shrimp Stir Fry

Sometimes, we’re really organized and batch cook on Sunday for the whole week. Most weeks, though, we are lucky to get enough food cooked on the weekend to get us through Monday. The rest of the week is a bit of a scramble. So, if I want us to have dinner as a family, before Otto goes to bed, I need something super quick and easy.

This recipe is just that—and it’s also fairly economical. We love the bags of frozen vegetables at Costco (this week, we got the stir fry blend). The bags of raw, frozen shrimp are also much more affordable than buying shrimp fresh or even defrosted at the regular grocery store. The rest of this recipe consists of things we always have in the pantry.

I tossed it together tonight half hoping it would be good and that Otto would eat it, and half feeling fairly confident because “who screws up stir fry, right?”. Otto did enjoy it as did Brent and I. We hope you will, too!

Ingredients
sauce
3 Tbsp avocado oil
3 Tbsp coconut aminos
2 Tbsp Chinese cooking wine
1 Tbsp fish sauce
2 tsp freshly grated ginger
1 tsp garlic powder
1/4 tsp white pepper

the rest
2 Tbsp avocado oil
4 C frozen stir fry veggies mix
1 lb medium shrimp

Method

Mix sauce ingredients in small pot over medium-high heat. Bring to just a simmer and then turn down heat to low. 

Once the sauce is going, in a separate skillet, heat avocado oil over medium high-heat.

Add vegetables and sauté for 5-7 minutes.

Pour in sauce and stir.

Add shrimp, sauté 3-5 minutes until all shrimp are pink and cooked through.

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