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Shrimp Stir Fry


Today was a very hectic day and as usual, I wanted something quick, but filling. I had some shrimp waiting in the fridge and plenty of vegetables. My only decision is which seasoning to use.

  • 1 Tablespoon coconut oil
  • 3 cups of chopped broccoli
  • 1/3 cup of red bell pepper, sliced
  • 1/4 cup of onion, sliced
  • 3 cloves garlic, minced
  • lemon-pepper seasoning (I used Penzey’s Trinidad)
  • 1 lb of raw shrimp, peeled and deveined.
  • 1/2 cup of organic chicken broth

1. 1 Tablespoon of coconut oil in pan.

2. Add all chopped vegetables, including garlic.

3. Stir frequently, until broccoli is done, about 7 minutes.

4. Remove vegetables. Add 1 Tablespoon coconut oil. Add shrimp.

5. Cook shrimp until no longer pink, about 5 minutes on med-high.

6. Return vegetables to the pan. Add broth, seasoning, and lemon juice/zest. Stir to combine.

days 11-14 | finnfam

Tuesday 27th of October 2015

[…] and had a banana.  When we got home, I had some of the leftover apple crisp and started cooking this amazing shrimp stir fry.  I think the words “stir fry” are a bit misleading, because […]

Weekly Meal Plan

Saturday 28th of February 2015

[…] photo credit […]


Friday 6th of February 2015

Hi! this looks delish! do you think I could freeze it?

30 Whole 30 Recipes

Monday 30th of December 2013

[…] Shrimp Stir Fry […]