Shrimp & Veggie Stir-Fry

Yield: 4 servings


  • 1 lb Shrimp, fresh or thawed
  • ½-1 Onion, chopped
  • 1 Bell pepper, seeded and chopped (feel free to use red or yellow bell peppers)
  • 2-4 cloves Garlic, minced
  • 3 whole Carrots, grated
  • 1 cup Broccoli, chopped
  • ¼ cup tamari or soy sauce
  • 2 tsp coconut oil, butter, or other nutrient dense cooking fat
  • ¼ tsp Cayenne pepper or black pepper
  • To taste - Sea salt or Himalayan salt


  1. Heat butter or coconut oil in a wok or skillet and add shrimp and pepper. Cook 3-4 minutes until pink then set aside.
  2. Add onions, garlic, peppers, broccoli, and carrots. Add soy sauce and cook until vegetables are desired tenderness. Add shrimp back to pan and add salt to taste.
  3. Toss well and serve.