Paleo/Whole30 Shrimp Stir-Fry!

Shrimp Stir Fry -Paleo/Whole 30 

by Momma Lew's Blog

This is one of my go-to Paleo dinners!  I love Chinese food and this is dish is a great, healthy alternative without any MSG or preservatives!

First we need to make the sauce!

•  I chop 1 onion and saute it in olive oil until it is translucent. 
• Then I add half of a large can of diced tomatoes or if I have a fresh tomatoes I use 3-4. 
• Juice of 1 orange 
• salt, pepper and 1tsp of paprika 
• Simmer, covered for 15-20 minutes or until most of the liquid has cooked off. 
• Cool 
• Blend the sauce together using an immersion blender or regular blender. 

Now to cook the veggies & shrimp!

This is a great way for me to get rid of all of the leftover veggies in the refrigerator at the end of the week.  The basics are usually: 

• 3-4 peeled & diced carrots 
• 2-3 stalks of celery 
• 1 red onion sliced 
• 1/4 of shredded green cabbage 

If I have on hand, I like to also add mushrooms and zucchini.  This time I had some broccoli so I used that!  I first let the veggies saute in about 2 tsbp of olive oil.  I make sure everything is coated.  Then I add about a 1/4 to 1/2 cup of water and cover the pan.  Cooking on low and mixing occasionally  I let the veggies steam until the carrots are able to be broken up.  When they are done, I add them to a bowl so I can use the same pan to cook my shrimp. 

I usually use 1 pound of cleaned shrimp, tails off.  I have also used sliced steak and diced chicken instead, but I prefer the shrimp. I add 1 tbsp of olive oil,juice of half of lemon and some parsley to the shrimp.  Cook until they are cooked through and bright pink, usually 2-3 minutes. 

I then add the veggies back into the pan and mix with the shrimp.  Add your blended sauce and heat everything up together for a few minutes. 

Enjoy!