Clearly I’m on a Chinese take-out kick. Yesterday was all about Chicken Zucchini Lo-Mein, and today we’re making shrimp!
I love finding ways to sneak in veggies to replace processed carbs – cauliflower rice, zucchini noodles, etc. But when you’re a food blogger, you eat a lot of what blog, and you eat it often. Then, you have to re-live the dish as you edit the photos, and then write the post.
So you can imagine that as much as I enjoy these veggies (after many, many, mannnnny years of not liking them #sorrynotsorry) I’m currently just over zoodles, faux rice, and the like.
After making lo-mein (three times to get that sauce right, but I digress), I found myself on a Chinese take-out kick. But since I’m currently doing a Whole 30, I had to make something new in the kitchen.
Enter Tropical Shrimp Stir-Fry; packed with all kinds of tangy citrus, flavorful shrimp, and crisp veggies, this is not your regular stir-fry!
You can easily use any ol’ cooking oil for this dish, but to keep with the whole tropical taste, I used coconut oil. I cook with coconut oil often (and have talked about this before) – it holds up well to high temps, and a little goes a long way. Not that I am running out any time soon…
My sister, niece, and I made our monthly trip to Sam’s Club this weekend (if you follow me on snapchat @casadecrews, you already saw all those pictures) where I found the biggest jar of coconut oil, and it’s safe to say I will have this jar for a while! Which is a good thing, because that means I can keep on making this stir-fry. #priorities. Coconut also happens to be the food of the month for Sam’s Club Healthy Living Magazine, a magazine committed to helping members live a healthier, happier life. Their site has loads of useful info for people of all ages!
[bctt tweet=”Light and Healthy Tropical Shrimp Stir-Fry! “]
- 1/4 cup pineapple juice
- 2 tablespoons lime juice
- 3 tablespoons coconut aminos, or soy sauce
- 1 teaspoon fresh ginger
- 1 tablespoon arrowroot powder, or cornstarch
- 4 tablespoons coconut oil, divided
- 1 1/2 cup fresh pineapple, diced
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 large red bell pepper, sliced
- 3 stalks bok choy, roughly chopped
- 4-5 stalks asparagus, chopped into 1-inch pieces
- 2 carrots, sliced into sticks
- 3 scallions, chopped (optional)
- Whisk together all sauce ingredients and set aside.
- Heat 2 tablespoons coconut oil in a large non-stick skillet on medium-high.
- Add pineapple to pan and stir-fry until lightly browned, 4-5 minutes.
- Remove pineapple, and set aside in a bowl.
- Add shrimp and garlic to skillet. Cook 1-2 minutes, stirring frequently until slightly pink.
- Remove shrimp and add to bowl with pineapple.
- Add remaining coconut oil to skillet.
- Add bell pepper, bok choy, asparagus, and carrots, to skillet. Cook 2-3 minutes, stirring frequently.
- Add pineapple and shrimp back to skillet.
- Add sauce.
- Mix all ingredients, and allow sauce to thicken, 3-4 minutes, stirring frequently.
- Top with green onions, if desired.
I ate this stir-fry straight from the bowl, you guys. The sauce is insanely delish. Feel free to add your favorite grains (or faux rice) before digging in.
If you’re not sure what else to create in your kitchen with coconut oil, visit Sam’s Club Healthy Living Magazine. You can also receive a free health screening at your local Sam’s Club on 9/12 – did I mention, that they’re free?!
Have you ever cooked with coconut oil before? What is your favorite coconut oil recipe?