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Gingered Shrimp and Veggie Stir-Fry

  • Yield: 4 1x


  • 10-12 medium shrimp (peeled and deveined)
  • 1 medium yellow squash (sliced)
  • 1/2 cup mushrooms of choice (sliced)
  • 1/2 cup bok choy (chopped)
  • 1/2 cup tomatoes (diced (OPTIONAL))
  • 1/2 cup red bell pepper (sliced)
  • 1/2 cup fresh green beans (cut into 1 inch pieces)
  • 1-2 cloves garlic (minced)
  • 1/8 cup ginger (peeled and minced)
  • 1 1/2 tbs sea salt
  • 2 tbs citrus rub
  • 1 tsp red pepper flakes
  • 2 tbs coconut oil
  • 1/8 cup veggie broth
  • 1 tbs soy sauce
  • 1/8 cup toasted sesame seeds
  • 1/4 cup onion (diced)


  1. Clean and devein shrimp and place in a non-reactive bowl.
  2. Add citrus rub and mix to coat.
  3. Heat a large heavy-bottomed skillet or wok over medium-high heat and, when hot, add 1/2 of the oil, coating the bottom of the pan.
  4. Add the shrimp and stir-fry for about 4 minutes or until pink.
  5. Remove from the pan and set aside.
  6. Add the remaining oil and add the squash and onion and cook about 2-3 minutes.
  7. Then add the red pepper and bok choy and cook until pepper begins to soften.
  8. Add the mushrooms, tomatoes, ginger, soy sauce, pepper flakes, and salt and cook until veggies begin to soften.
  9. If necessary, add a little broth.
  10. When veggies are just about cooked, add shrimp to pan and cook until shrimp are heated through.
  11. Serve over wild/brown rice (1/2 cup per serving) and top with sesame seeds.


Source: The Fast Metabolism Cookbook


  • Calories: 123
  • Fat: 9.19 g
  • Carbohydrates: 7.4 g
  • Protein: 4.49 g
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