Name: Recipe - Shrimp and Veggie Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 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); 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)

Recipe - Shrimp and Veggie Stir-Fry

A delicious, thyroid supporting, stir-fry, loaded with flavor.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Lunch, Main Dish

Cuisine Chinese, Gluten-Free

Servings 4 Servings

Ingredients

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

Instructions

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

Recipe – Shrimp and Veggie Stir-Fry