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Ginger Shrimp and Veggie Stir Fry

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Ginger Shrimp and Veggie Stir Fry

Serves 8 | Phase 3 | Prep time: 15 minutes | Total time: 30 minutes


    • 4 tablespoons grapeseed oil
    • 3 pounds shrimp, cleaned and deveined
    • 2 yellow squash, sliced
    • 1 cup sliced mushrooms
    • 1 cup chopped bok choy
    • ¼ cup sliced asparagus
    • 1 cup diced tomatoes
    • ¼ cup coconut aminos or tamari
    • ¼ cup minced ginger
    • ½ cup toasted sesame seeds
    • 1 teaspoon sea salt herb blend (Such as Simply Organic All-Seasons Salt), or to taste
    • 1 ½ teaspoons crushed red pepper flakes
    • 4 cups cooked wild rice


    1. Heat a large, heavy-bottomed skillet or wok over medium heat and, when hot, add 1 tablespoon of the oil, tipping the pan to coat.
    2. Add the shrimp and stir-fry for about 4 minutes, or until pink. Remove shrimp from the pan and set aside.
    3. Recoat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus.
    4. Stir-fry for about 5 minutes, until the vegetables are slightly tender.
    5. Add the tomatoes, coconut aminos (or tamari), ginger, sesame seeds, salt blend, and red pepper flakes.
    6. Cook, stirring often, for about 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook until everything is heated through. Serve over the rice.