Aren’t there days you just want take out? You know what it looks like….the empty stare into the refrigerator and the pantry. This is quick, I promise. And simple too. Frozen shrimp is easily defrosted under some cool water in a colander. Veggies are diced, super quick. Ginger grated, garlic smashed, parsley chopped and 10 minutes later you throw it in a pan and BAM! Ginger Shrimp – take out style. Besides the delish-factor, shrimp are pro-thyroid! Loaded with protein, vitamin D, vitamin B3, selenium and zinc, these little babies are a superfood for healing metabolism. Do yourself a favor, skip the little white boxes and savor the big flavor and big nutrients of this fast real food dish!


Ginger Shrimp Stir Fry


  • 1 pound fresh or frozen shrimp, peeled and deveined.
  • 2 large carrots, small diced
  • 1 red pepper, diced
  • 1 lemon or orange (zest the skin to make 1 teaspoon, slice in half and juice)
  • 2 inches’ fresh ginger, grated with a micro-plane or fine grater, or finely diced. Approximately 2 teaspoons.
  • 1 clove garlic, finely minced (about 1 teaspoon)
  • 1 cup fresh flat-leaf parsley, finely chopped – more if desired.
  • 2 tablespoons refined or extra virgin coconut oil
  • 4 tablespoons coconut aminos (I use Coconut Secret brand)
  • 1 -2 dashes fish sauce for extra umami (use Red Boat)
  • Sea Salt and Pepper to taste


  1. Prep all ingredients in advance so you are ready to roll, this is a speedy cook time!
  2. Rinse the shrimp in a colander, pat dry and season with sea salt and pepper.
  3. Heat 1 tablespoon coconut oil on medium-high. Add the shrimp in a single layer and cook partially until one side is seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. No need to cook all the way through yet.
  4. Remove to a plate or bowl and set aside.
  5. Turn the heat down to medium and let it cool off a bit. Add the remaining coconut oil.
  6. Add carrots and peppers. Cook 5 – 10 minutes until almost tender.
  7. Add ginger and garlic, lemon or orange juice, zest, parsley, coconut aminos and fish sauce.
  8. Toss the shrimp pack into the pan and cook for another minute until shrimp is cooked through. Do not overcook – shrimp are best tender!
  9. Season with any addition salt, pepper and coconut aminos to taste.

Inspired Bite: Swap out the flat leaf parsley and instead use cilantro and kick the flavor up a notch!

Cook’s Notes: Get creative with your veggies – don’t have peppers? Use diced zucchini. Don’t have carrots, use celery. You get the idea. ?

Serving Suggestions: Serve over zucchini noodles or with a simple mashed baked sweet potato.

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