Need a quick dinner that’s healthier than takeout? This shrimp and veggie stir fry is packed with bold flavor, lean protein, and vibrant veggies—and it comes together in just 20 minutes. Featuring premium, clean-label 23 North Shrimp, this dish is naturally gluten-free and totally customizable for your favorite weeknight cravings.
Ingredients:
- ½ lb 23 North Shrimp, thawed
- 2 cups mixed vegetables (like bell peppers, broccoli, snap peas)
- 2 tbsp sesame or olive oil
- 2 tbsp tamari (or gluten-free soy sauce)
- 1 clove garlic, minced
- ½ tsp grated ginger
- Cooked brown rice or cauliflower rice
- Optional: green onions or sesame seeds for garnish
Instructions:
- Heat oil in a large skillet or wok over medium-high heat.
- Add 23 North Shrimp and cook for 3–4 minutes until pink and cooked through. Remove and set aside.
- Add the mixed vegetables to the same skillet. Stir-fry for 5–6 minutes until tender-crisp.
- Stir in garlic, ginger, and tamari. Cook for another minute to let the flavors blend.
- Return shrimp to the skillet. Toss to coat and heat everything through.
- Serve over brown rice or cauliflower rice. Garnish with green onions or sesame seeds if desired.
This shrimp and veggie stir fry is the perfect balance of clean ingredients and fast prep—thanks to 23 North Shrimp, you get premium seafood without preservatives or fillers. It’s dinner made simple, fresh, and delicious.
