• Anna Johnson

Spicy Shrimp and Veggie Stir-fry with Coconut-Garlic Sauce

Stir-fry meals are definitely one of the best things in the world. And this one (recipe below!) definitely proves that truth. Besides the fact that it's insanely delicious, it took about 7 minutes TOTAL to make this entire dish...can you say new fave dinner? Win.

Spicy Shrimp and Veggie Stir-fry with Coconut-Garlic Sauce

Serves 1


1. 3 cups frozen stir-fry veggies (mine was a combo of mushrooms, broccoli, green beans, red peppers, water chestnuts, carrots, and baby corn)

2. 1/2 cup cauliflower rice

3. 1 T liquid coconut (or soy) aminos

4. 1/2 tsp granulated garlic or garlic powder

5. Crushed red pepper flakes, to taste

6. 3 oz. frozen pre-cooked shrimp (no tails and de-veined)

7. 1/2 tsp onion powder

8. Black pepper, to taste


1. 1/2 cup unsweetened plain coconut yogurt

2. 2 tsp liquid coconut aminos

3. 1/2 tsp garlic powder


1. Heat a large non-stick skillet over medium heat.

2. Add frozen veggies with a splash of water and let cook 5 minutes, until thawed and beginning to sizzle.

3. Place frozen shrimp in a strainer and rinse under warm water until thawed (if not pre-thawed).

4. Add shrimp to heated pan, along with liquid aminos, garlic powder, red pepper flakes, black pepper, and onion powder. Fold with spatula and cook 5 minutes.

5. Add cauliflower rice and continue cooking, stirring with spatula regularly, until warm and all liquid is absorbed (dish should be sizzling in pan).

6. Remove from heat and let cool before plating.

7. For sauce, combine all ingredients in a medium size bowl and stir. Drizzle over stir-fry and serve warm. Enjoy!

(NOTE: Because I KNOW I will get asked, I did NOT make the dumplings...they are vegan tofu dumplings--Nasoya brand. So good! I have linked them below for those interested!)


Happy cooking, friends! Until next time.

Anna Johnson





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