Best 3 Paleo Spicy Shrimp Stir Fry Recipes

Tantalize your taste buds with a culinary journey to the Far East with this collection of delectable paleo spicy shrimp stir-fry recipes. Embark on a culinary adventure as we explore a symphony of flavors, textures, and aromas that will leave you craving for more. Prepare to indulge in a healthy and satisfying meal that caters to those following a paleo diet, without compromising on taste or satisfaction. From the zesty "Paleo Spicy Shrimp Stir-Fry with Coconut-Lime Sauce" to the vibrant "Paleo Spicy Shrimp Stir-Fry with Rainbow Vegetables," each recipe offers a unique blend of spices, fresh ingredients, and zesty sauces that will ignite your senses. Discover the secrets to creating mouthwatering stir-fries that are not only delicious but also nourish your body with wholesome ingredients. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you feeling satisfied and energized.

Let's cook with our recipes!

SPICY SHRIMP AND VEGETABLE STIR-FRY

Spicy Shrimp and Vegetable Stir-Fry image

Provided by Jennifer Maeng

Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Steps:

Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

PALEO SPICY SHRIMP STIR-FRY

Paleo Spicy Shrimp Stir-Fry image

Paleo shrimp!

Provided by Chris Denzer

Categories Shrimp Stir-Fry

Time 8h30m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup lemon juice
1 small onion, finely chopped
½ cup olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon grated ginger
1 teaspoon ground turmeric
24 large shrimp, peeled and deveined
1 tablespoon coconut oil, or as needed

Steps:

Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight.
Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 5.9 g, Cholesterol 191.6 mg, Fat 31.7 g, Fiber 0.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 222.5 mg, Sugar 1.6 g

PALEO EASY SHRIMP STIR-FRY

Paleo Easy Shrimp Stir-Fry image

I ran out of soy sauce (which I use coconut aminos anyway) and really wanted some stir-fry with shrimp so I came up with this and hubby loves it. It has a light heat to it but isn't real spicy.

Provided by joytosew

Categories Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb large shrimp
1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 green bell pepper, cut into 1 inch cubes
1/4 cup mushroom, sliced
2 tablespoons olive oil, can use coconut oil for pan
3 tablespoons almond butter
3 tablespoons coconut oil, melted
2 tablespoons sesame oil
2 tablespoons water
1 tablespoon vinegar
1 teaspoon honey
2 teaspoons sriracha sauce
1/8 teaspoon red pepper flakes
1 garlic clove, minced
1 dash salt, to taste

Steps:

If you are using raw shrimp you will need to remove shells and vein.
First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
While shrimp are marinading cut vegetables and mushrooms.
When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
Serve with grilled summer squash or grilled romaine lettuce.

Tips:

Choose the right shrimp: For the best results, use large, fresh shrimp. Avoid pre-cooked or frozen shrimp, as they will not have the same flavor or texture.
Use a hot wok or skillet: A hot wok or skillet will help to sear the shrimp and prevent them from sticking. If your wok or skillet is not hot enough, the shrimp will steam instead of fry.
Don't overcrowd the wok or skillet: If you overcrowd the wok or skillet, the shrimp will not cook evenly. Cook the shrimp in batches if necessary.
Stir-fry the shrimp until they are cooked through: The shrimp should be cooked through when they are opaque and pink. Do not overcook the shrimp, as they will become tough.
Add the sauce at the end: Adding the sauce at the end will help to prevent the shrimp from becoming tough. Stir the sauce in until it is well combined with the shrimp.

Conclusion:

This paleo-friendly spicy shrimp stir-fry is a quick and easy meal that is packed with flavor. The shrimp is cooked to perfection and the sauce is flavorful and slightly spicy. Serve this stir-fry over rice or noodles for a complete meal.