Shrimp Stir Fry

My family loves stir fry, and I love that it is stock full of veggies and healthy proteins. This dish has a light flavor and is super healthy. It can work with a Keto or paleo diet as well.  I loved that it only took about 20 minutes, start to finish.

I mean who has time to sit there and prep for hours at a  time, not this mama.  My girls are always running around and super busy, so I have to think on my feet and prep fast.  While I was making the dish this evening, my 1 year old came up to me with a book, so of course I had to sit on the floor and read it to her.  In between chops or stirs, she would bring me another book.  Talk about juggling.



  • 1 Tbsp. Olive Oil or Coconut Oil
  • 2 Medium red onions, sliced in wedges
  • 1 clove garlic, finely chopped
  • 1 thin slice fresh ginger, peeled, thinly chopped
  • 3/4 cup broccoli florets
  • 1 Tbsp. reduced sodium soy sauce
  • 2 tsp. rice vinegar
  • 4 Tbsp. low sodium organic chicken broth, divided use
  • 3 cups mushrooms, cut in half
  • 1 yellow bell pepper, cut into cubes
  • 1/2 cup sliced wataer chestnuts, drained
  • 2 1/2 cups snow peas, trimmed
  • 1 lb. raw shrimp, peel deveined.


  1. Heat oil in medium saucepan over medium-high heat
  2. Add onions, cook, stirring frequently, for 4-5 minutes, or until onion are translucent.
  3. Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute
  4. Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1-2 minutes
  5. Add mushrooms, bell pepper, water chestnuts, and remaining 2 Tbsp. broth; cook, stirring frequently, for 1-2 minutes
  6. Add snow peas and shrimp, cook, stirring frequently, for 2-3 minutes, or until veggies are tender-crisp and shimp is opaque and firm.

Leave a Reply

Your email address will not be published. Required fields are marked *