Cilantro Shrimp Stir Fry
Ingredients
- 4 tablespoons ghee or coconut oil, divided
- 1 large red onion, sliced (1 cup)
- sea salt and black pepper
- 1 large bell pepper, sliced (1 cup)
- 1 dozen small mushrooms, sliced (1 cup)
- 2 medium zucchini, sliced (1 cup)
- 3 to 4 cloves garlic, minced
- 1/2 teaspoon minced fresh ginger
- 3/4 cup minced fresh cilantro
- 2 dozen jumbo shrimp, peeled and deveined (and defrosted if frozen)
- 1 to 2 teaspoons ground coriander
- 1 lime, cut into wedges, for serving
Preparation
In a large skillet or wok over medium-high heat, melt 2 tablespoons of the ghee, then add the onion and season generously with salt and pepper
Allow the onion slices to cook until they are translucent and the edges start to brown, about 3-4 minutes
Add the bell pepper, mushrooms, zucchini, garlic, and ginger and stir to combine and distribute the garlic and ginger throughout the pan
Season again with salt and pepper, add the cilantro, stir to incorporate, and cook the vegetables until tender, 3 to 5 minutes
On a large plate, season the shrimp lightly on both sides with salt, pepper, and the coriander
When the vegetables are cooked, remove them from the pan and set aside
Reduce the heat to medium and add the remaining 2 tablespoons of ghee to the pan
Place the shrimp in the pan and cook for 2 minutes per side or until they're pink on the outside and opaque (no longer translucent) all the way through
Serve the vegetables topped with 6 shrimp per person
Garnish with a lime wedge to squeeze over the dish before eating
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