Recipe: Gingered Shrimp and Veggie Stir Fry

GINGERED SHRIMP AND VEGGIE STIR FRY
"Real-food recipes don't have to be time consuming. This dinner comes together in minutes. Fresh veggies make all the difference in this tangy seafood stir fry."



"You can use fresh or frozen shrimp; if using frozen, thaw and pat dry prior to cooking."

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

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. Add the shrimp and stir-fry for about 4 minutes, or until pink. Remove shrimp from the pan and set aside.

Recoat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus. Stir-fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut aminos (or tamari), ginger, sesame seeds, salt blend, and red pepper flakes. 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.

Makes 8 servings
Source: The Fast Metabolism Diet Cookbook by Haylie Pomroy