shrimp stir fry on white plate with peppers and snow peas

Tangy Shrimp Stir Fry


Tangy Shrimp Stir Fry


  • 1 tablespoon olive oil
  • 1 1/2 pounds cooked shrimp cut into 1/2" pieces
  • 1 cup snow peas
  • 2 red and/or orange bell peppers sliced thin
  • 1 cup broccolini chopped into 1/2" pieces
  • 1 small bag cauliflower rice thawed
  • 1/2 cup mango cut into 1/2" pieces, optional


  • 3 tablespoons tamari
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1-2 tablespoons honey
  • 1 cup chicken or vegetable broth
  • 2 teaspoons corn starch or arrowroot


  • In a small bowl, whisk together broth, ginger, garlic, honey, tamari and corn starch set aside.
  • Heat olive oil in a large skillet over medium high heat. Add peppers and broccolini and cook, stirring occasionally, about 2-3 minutes until crispy-tender.
  • Stir shrimp and snow peas and cook another minutes
  • Mix sauce once more before adding to skillet. Stir to make sure everything is evenly coated then continue cooking until sauce thickens.
  • Distribute cauliflower rice to plates and top with stir fry. If using mango, add it now.

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