All Fodmap Recipes/ Fodmap Dinner Recipes

Shrimp & Vegetable Stir Fry

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Vegetables being "stir fried"

Vegetables being “stir fried”

Stir fries are the perfect weeknight meal as they are super quick and easy to put together.  This recipe is really just a guideline as you can use whatever vegetables or protein you have in your refrigerator or freezer.

My favorite fodmap safe vegetables to use in stir fries are:

  • Bok Choy
  • Carrots
  • Spinach
  • Green Beans

What are some of yours?

Stir Frying Shrimp.

Stir Frying Shrimp.

I am still fairly new to cooking shrimp but I have really liked Trader Joe’s Wild Argentinian Jumbo Shrimp (in freezer section) which is already peeled and deveined.

This can be served over your favorite rice or quinoa.  Enjoy!

Shrimp & Vegetable Stir Fry

Print Recipe
Serves: 2 Cooking Time: 15 minutes

Ingredients

  • 1/2 Cup Low Sodium Chicken Broth
  • 2 Tablespoons Tamari (or soy sauce)
  • 1 Teaspoon Chinese Chili Sauce
  • 1 Teaspoon Cornstarch
  • 2 Tablespoons Grape Seed Oil
  • 1/4 Cup Fresh Ginger, thinly sliced
  • Bok Choy (3-4 whole)
  • 1 Cup Green Beans
  • 10-12 Large Shrimp, peeled & deveined

Instructions

1

In a small bowl, whisk broth, chili sauce, tamari and cornstarch. Set aside.

2

In a large skillet, heat oil on medium high heat. Add ginger and cook for 1-2 minutes. Add vegetables and saute for 3-4 minutes. Remove from heat and set aside.

3

Add shrimp to skillet and cook for 4 minutes. Flip shrimp over and add sauce and vegetables back into pan. Cook for an additional 4 minutes or until shrimp is fully cooked.

4

Serve over your favorite rice. Enjoy!

Notes

Adapted by: www.foodandwine.com

 

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