Say hello to tonight’s special guest: quick and easy shrimp stir-fry!
Otherwise known as, “the easiest way to use up the rest of the vegetables in your fridge”.
Or maybe that’s just at my house.
Either way, this recipe is great for when you have a whole mish-mash of vegetables in your fridge that have to be eaten like, yesterday. And the best part? It takes no time whatsoever! Ok, well you still have to chop your vegetables, but really, that’s minimal.
I melted some coconut oil in a pan and added the shallots and carrots…
Then threw in the snap peas and broccoli…
And then the red peppers! The key is to add the veggies in order by which ones are going to take the longest. If you were to make this with beef or chicken, add them fairly early as well.
Then I added my thawed, uncooked shrimp:
and a handful (or two) of baby spinach.
While the spinach was wilting, I tossed in a couple shakes of Vietnamese fish sauce. It adds an incredible flavor to the dish without overpowering it, and you don’t need to add any extra salt. I did add a couple grinds of fresh pepper as well.
Can I mention that it took me FOREVER to find a Whole 30 approved fish sauce? Read your labels carefully – most of them (read: almost all of them) add extra sugar. After searching about 20 grocery stores in 3 states (not joking), I finally came across this one!
Check it out:
Don’t let the anchovy scare you off. Fish sauce adds an “umami” flavor to the dish. Umami is a japanese term that loosely translates to “pleasant” or “savory”. It’s about as close as I could get to describing the taste. Try it!!
And that, my friends, is that!
After I had my fill of super healthy shrimp and vegetables, I went back into my kitchen to make sweet potato hash for tomorrow’s breakfast, roast the other half of my spaghetti squash for tomorrow’s lunch, and prepare a crock pot roast chicken for tomorrow’s dinner. Busy night, but it will be well worth it and I’ll have plenty of prepared meals for the next couple of days! Blog posts to come 🙂
Have a great night, everybody!
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