This post was created for the Kevin’s Natural Foods recipe challenge; however, the opinions are my own. #ad
Meet your new takeout fakeout! Thai Coconut Shrimp Stir Fry is fast and simple. Plus, it’s gluten-free, as well as Paleo-, Keto- and kid-friendly!
Winter usually means our bodies want comfort food—food that sticks to your ribs and fills you up. A lot of times, that means meat and potatoes and lots of starchy foods and creamy sauces. And while they may be comforting in the moment, they’re not always the best solution if your goal is to focus on clean eating. That’s what I love about stir-fries. You can chop up oodles of fresh veggies, add a protein of your choice, and throw in your favorite sauce. Voila! Spoon it over some rice (or cauliflower rice for my Keto friends) and you’re good to go. That’s why stir-fry is one of my favorite types of meals to prepare at home. It’s quick, easy, and healthy. And when I find a sauce like Kevin’s Natural Foods Thai Coconut sauce, it makes dinner prep a dream.
If you read my recent Instant Pot Teriyaki Steak Tips post, you know all about Kevin’s Natural Foods sauces. They’re Keto and Paleo-friendly, as well as gluten-free. They’re also certified non-GMO and free from preservatives. They’re so easy to add to just about any meal that they should be a staple in every fridge!
For my second entry in the “Eat Clean. Live Happy. Blogger Recipe Challenge” I created Thai Coconut Shrimp Stir-Fry—and oh what a glorious day it was, friends! I love the Thai Coconut sauce because it reminds me of massaman curry—my go-to Thai dish at restaurants. The hint of curry combined with the sweetness of the coconut is like a party in your mouth. And it pairs well with any protein. I chose shrimp because I’m always looking for new ways to serve shrimp to my littles. And this Thai Coconut Shrimp Stir-Fry was a dinner winner.
Let me show you how to make it. First, gather all your ingredients. You can choose whatever veggies you want. Some of my favorites are broccoli, carrots, bell peppers, onions, and mushrooms.
Now, if you’re used to cooking carrots, you know they tend to take longer to cook than most others you may be stir-frying. My trick is I just put my sliced carrots in a microwave-safe bowl, cover them with water, and zap them for 2 minutes in the microwave. Drain them and there you go! They’re crisp-tender and ready to throw in at the end. I also like to steam my broccoli ahead of time, before my other vegetables. I add it to the pan, put just enough water to cover the bottom, and let the broccoli cook until the water evaporates and the broccoli is bright green. Remove it from the pan and let’s get going with the other veggies.
Heat about 1 Tbsp of olive oil, coconut oil, or oil of your choice over medium-high heat in a large saute pan or wok. Add your onions, bell peppers, and mushrooms and saute until onions and peppers are crisp-tender and mushrooms are browned. Add your shrimp and stir it in. You can use precooked or uncooked shrimp. For ease and speed, I opted for precooked. But if you want a better flavor, go with uncooked.
Add your cooked broccoli and carrots.
Finally, add your Kevin’s Natural Foods Thai Coconut sauce and mix it all together.
Serve it over cauliflower rice, garnish with cilantro if desired, and you’re done!
To learn more about Kevin’s Natural Foods and get some great recipe ideas, make sure to follow Kevin’s Natural Foods on Facebook, Instagram, and Pinterest.
- 1 cup carrots, sliced
- 1 broccoli crown, cut into bite-sized pieces
- 1 Tbsp coconut or olive oil
- 1 bell pepper, diced
- ½ large yellow onion, chopped
- 1 8-oz pkg sliced mushrooms
- 1 lb shrimp*
- 1 packet Kevin's Natural Foods Thai Coconut sauce
- Cooked cauliflower rice (optional)
- Cilantro, chopped (optional)
- Heat a large saute pan or wok over medium-high heat. Add broccoli and just enough water to cover the bottom. Cook broccoli, stirring occasionally, until bright-green and water evaporates. Remove from pan.
- Meanwhile, add carrots to a microwave-safe bowl. Cover carrots with water and microwave for 2 minutes. Drain and set aside.
- In same saute pan or wok, add olive oil or coconut oil. Add onions, bell peppers, and mushrooms. Saute, stirring often, until onions and bell peppers are crisp-tender and mushrooms are browned, about 5 minutes.
- Add shrimp and saute until shrimp is cooked and pink in color (if using uncooked) OR stir in precooked shrimp and saute for 3 minutes.
- Add Kevin's Natural Foods Thai Coconut sauce. Bring to boil, stirring mixture frequently.
- Serve over cauliflower rice and garnish with cilantro, if desired.
