Tangy Shrimp Stir Fry

Tangy Shrimp Stir Fry


1 tablespoon olive oil

1 1/2 pounds medium shrimp, peeled and deveined

2 cups frozen broccoli florets, thawed

1 red bell pepper, sliced thin

1 small bag cauliflower rice


3 tablespoons tamari

1 tablespoons hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon brown sugar, packed

1 tablespoon freshly grated ginger or 1/2 teaspoon ground ginger

2 cloves garlic, minced

1 teaspoon sesame oil1 teaspoon cornstarch1 teaspoon Sriracha, optional

  1. In a small bowl, whisk together tamari, hoisin sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
  3. Stir in tamari sauce mixture until well combined and slightly thickened, about 1-2 minutes.
  4. Serve over warm cauliflower rice.

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