Recipe Collection: Quick Stir-Fry Shrimp
When I don’t know what to make for dinner, this is a super-quick meal to make. I use pre-cooked shrimp, so all I have to do is quickly toss it with the spices and heat it through, and it’s done. In fact I made it earlier this week because it was after 6 and I had no idea what to make.
Sometimes we serve this shrimp as an actual stir-fry, sometimes next to veggies, sometimes with rice. Sometimes with both! This time it was just veggies because it was for my husband, who’s back on GAPS. The veggies were boiled lightly in chicken stock. Still yummy. And easy.
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. coconut oil
- 1 1/2 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. onion powder
- 1/8 tsp. cayenne powder (optional)
- Sea salt to taste
Thaw shrimp if frozen (place in a colander and run cool water over it). Place it into a pan with coconut oil.
Sprinkle the spices over it.
Turn the pan on medium high until the coconut oil melts and saute for just a couple minutes, to heat through and get the spices mixed. (Yes, the pan and the spatula changed between these pictures. Unfortunately, I sort of melted the first spatula. I switched it so we wouldn’t get melted plastic in our food. I’m kind of mad because that was my favorite spatula and it’s ruined now. I can never find ones that are the right shape…they are all too wide!)
How do you enjoy shrimp?
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