Shrimp and Vegetable Stir Fry
A very quick and simple shrimp and vegetables stir fry recipe that is ready in only a few minutes.
Servings 2 servings
Calories 158kcal
Ingredients
- 1 lb shrimp
- 2 zucchini(s)
- 1 cup green, red, and yellow peppers
- 1 T taco seasoning
- 1 red onion(s) small
- 2 T cilantro
- 1 T coconut oil
- 1/4 T coconut oil
- 1/2 lemon(s)
- salt and freshly ground black pepper to taste
Instructions
- Clean, shell, and devein the shrimp. Set aside in a bowl.
- Cut off the ends of the zucchini. Chop into bite sized pieces. Place in a bowl.
- Cut the peppers in half and remove the seeds and ends. Cut the remainder of the peppers into long strips. Add to the bowl with the zucchini.
- Remove the onion skin. Cut both ends off the onion, then cut into half moons. Add to the vegetables in the bowl.
- Chop the cilantro and set aside.
- Marinade the shrimp with lemon juice, taco seasoning, salt, and freshly cracked black pepper.
- Melt the coconut oil in a heavy bottom skillet and fry the shrimp until they just start turning pink. Transfer to a bowl and set aside.
- In the same pan, add 1/4 tbsp. more of coconut oil (if needed). Fry the onions, zucchini, and bell pepper strips till the onions caramelize and the zucchini softens a little. Season with salt and freshly cracked black pepper to taste.
- Add the cooked shrimp back in and toss for a couple of minutes. Do not overcook the shrimps or they will turn tough.
- Take off heat and garnish with the chopped cilantro. Serve hot with a side such as cooked rice.
Video
Nutrition
Serving: 1serving | Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 788mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2876IU | Vitamin C: 150mg | Calcium: 57mg | Iron: 1mg