Sunday, October 24, 2010

Shrimp and Veggie Stir-Fry

I love shrimp. They're tasty, they cook up really fast, and there are never complaints from the peanut gallery seated with me at the dinner table on shrimp nights. Here's a dish we had on Friday night.

Shrimp Veggie Stir-Fry
Serves 4

2 lb. raw shrimp, tails and shells off, deveined
2 carrots, sliced into very thin coins (they must be thin if they will cook at the same rate as the shrimp)
1/2 green pepper, sliced into thin 1 inch pieces
2 yellow mini peppers (or 1/2 yellow peppers), sliced thin into 1 inch pieces
1 tsp. garlic powder
1 tsp. ground ginger
2 tsp. tamari
2 tbsp. coconut oil

Combine all ingredients except coconut oil, and stir to combine. Heat coconut oil in a large pan at high heat until melted, then add shrimp and vegetables. Stir fry for a few minutes, until all shrimp are pink. Remove pan from heat to avoid overcooking the shrimp, and serve immediately.

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