Recipe - Shrimp and Veggie Stir-Fry

A delicious, thyroid supporting, stir-fry, loaded with flavor.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Lunch, Main Dish
Cuisine Chinese, Gluten-Free
Servings 4 Servings


  • 2 Tablespoons extra virgin olive oil
  • 1 Pound Fresh Brussels Sprouts halved or frozen thawed and halved
  • 2 Cups Mushrooms Sliced
  • 1/2 Pound Shrimp Fresh, or frozen thawed

Sauce Ingredients

  • 1 Teaspoon Honey
  • 2 Tablespoons Coconut Aminos or Gluten-Free Soy Sauce, I use LaChoy Brand
  • 2 Cloves garlic Minced
  • 2 Dashes Cayenne Pepper Optional


  • Heat oil in wok or large skillet over medium high heat.
  • Add Brussels sprouts and fry until they're golden brown. (About 4-5 minutes.)
  • In a bowl, make the sauce by combining the honey, aminos or soy sauce, garlic, and cayenne. (If using).
  • Add mushrooms and fry for 1-2 minutes.
  • Add shrimp and fry until they're cooked and turn pink. (About 4-5 minutes).
  • Add Sauce to skillet. Toss and cook until heated through.
  • Serve and enjoy!
  • Delicious served over a bed of rice or quinoa.
Keyword Gluten-Free, Main Dish, Stir-Fry