How about some shrimp stir fry before we start with the holiday food again? The ginger in this stir fry gives it lots of flavor and a little, but not too much, of sting.
To make the recipe LCHF, exchange the flour for almond flour, and the rice for a salad.
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
Shrimp Stir Fry with Ginger
Ingredients
- 3 tbsp flour
- 1 ¾ cups chicken broth
- 1 tbsp soy sauce
- ½ tsp sesame oil (optional)
- 2 tbsp olive oil
- 1 pound of medium shrimp
- 2 carrots
- 1 green pepper
- 2 scallions
- ½ tsp ground ginger
- 1 small garlic clove
- Brown rice
Directions
- Put the rice on to cook following the direction on the packaging.
- Slice the carrots very thinly.
- Cut the pepper into 2-inch long strips.
- Cut the scallions into 1-inch pieces.
- Chop the garlic very thinly or use a garlic press.
- Clean the shrimp and put them to the side.
- Stir the flour, chicken broth, soy sauce and sesame oil (optional) together until smooth and set aside.
- Heat 1 tbsp olive oil in a large pan on medium-high heat.
- Add the shrimp and cook for a couple of minutes and until fully cooked (careful not to overcook the shrimp). Remove the shrimp from the pan.
- Heat the rest of the olive oil in the pan. Add the vegetables, ginger and the garlic. Cook the vegetables until tender-crisp. Stirring to ensure that vegetable are cooked evenly.
- Add the flour mixture to the pan. Cook and stir until the mixture boils and thickens.
- Add the shrimp to the pan let cook a little bit until the shrimp are warm.
- Serve the shrimp with the rice.
Enjoy!