Carrot Ginger Stir Fry

Stop guessing what’s in the stir-fry sauce from your favorite takeout restaurant and make your own … with just two ingredients! Carrot Ginger sauce adds so much lift to this shrimp and vegetable dish. The Whole30-approved dressing is from The New Primal’s Noble Made line. Just ¾ cup of the Carrot Ginger Dressing and 2 tablespoons of their Coconut Aminos is all it takes to create a naturally sweet sauce that I dare say is better than that takeout place, anyway.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 servings

Calories: 427 kcal per serving

Ingredients

½ lb - shrimp
½ - red bell pepper
½ - green bell pepper
2 - carrots
2 cups - baby bella mushrooms
1 cup - snow peas
½ cup - whole, raw cashews
½ tsp - kosher salt
¼ tsp - black pepper
4 tablespoons - olive oil, or coconut oil
¾ cup - Carrot ginger Dressing
2 tablespoons - Original Coconut Aminos
green onion

Instructions

Heat 2 tablespoons olive oil in a large skillet or wok. Add shrimp, and season with salt and pepper. Cook on medium-high for 2-3 minutes per side, and transfer to a plate.
Add additional 2 tablespoons oil to the pan, along with carrots, red and green bell peppers. Cook for about 3 to 5 minutes, then add in carrots and mushrooms.
Stir veggies and add ¾ cup Carrot Ginger Dressing and 2 tablespoons Coconut Aminos, stirring to coat the vegetables well. Cook for another 10 minutes, stirring occasionally. Add in snow peas and cashews, and cook for another 2 to 3 minutes.
Return cooked shrimp to the pan, and stir to fully coat everything in the sauce. Serve with diced green onion and cauliflower rice (both optional).

Nutrition