Shrimp Stir Fry with Paleo Hoisin

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Quick, pull up last week’s Paleo hoisin recipe, because you’re going to smother today’s shrimp stir fry in it and love every bite. Paleo Nick’s shrimp stir fry with hoisin sauce comes together in under ten minutes – eight minutes, thirty seconds to be precise – and it’s one of those chop and prep as you go deals with big-time pay off.

The party starts with a hot pan and some olive oil, then we’ve got some Asian bias-cut action on a stack of tasty veggies – because nothing says Asian like a super thin, super slick ABC!

Nick is full of his usual tips and tricks – densest veggies first, ideal prep for the shrimp to hasten cooking time – and he can’t wait to dive into this dish when it’s done. It’s quick, tasty and full of Paleo goodness. Really, Nick’s shrimp stir fry with hoisin sauce is one of those go-to recipes everyone needs in their arsenal, not just because of the flavor but because of its versatility.Switch out the proteins and the veggies to keep things exciting, and remember to…

“Keep it Paleo!”

 

Shrimp Stir Fry with Paleo Hoisin

Ingredients:

  • 6 wild-caught shrimp, U-15 size, rinsed, peeled, deveined, set on a paper towel to dry
  • 1/2 red bell pepper, Asian bias cut (ABC)
  • 1/2 onion, julieneed
  • 1 carrot, cut in half, ABC
  • 1/2 head of broccoli, ABC
  • 1 yellow squash, quartered, fleshed, ABC
  • 1 zucchini, quartered, fleshed, ABC
  • 4 mushrooms, any variety, sliced
  • 3 tablespoons Paleo Hoisin sauce
  • Water, as needed
  • Kosher salt, as needed
  • Scallions, ABC at a sharp angel, green part only, as garnish

Preparation Instructions:

  1. Preheat a large saute pan over medium-high heat and add a squirt of olive oil. Prepare onions, carrots and broccoli and place them into the pan with a little water.
  2. Slice zucchini and squash and add them to the pan along with a pinch of kosher salt and another splash of water.
  3. Slice bell pepper and mushroom and add them to the veggie mix. Toss.
  4. Remove shrimp from paper towel and slice them down the belly. Move the veggies over to one side of the pan and add olive oil and shrimp to the other side.
  5. Add 2 heaping tablespoons of hoisin sauce to the dish and fold in to incorporate. Thin a bit with water if needed.
  6. Plate and top with scallions as garnish. Enjoy!

“Keep It Paleo!”

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