Shrimp and Veggie Stir-fry

Quick, simple and packed full of nutrients, shrimp stir-fry is definitely one of my all time favorite healthy dishes! The key to getting this dish right is to cook the shrimp and vegetables separate. You can eat this as is, add zoodles (zucchini noodles) or sweet potato, or add noodles/brown rice if you’re carb-cycling.

My favorite thing about a stir-fry is that you are not limited to specific vegetables. I change them up all the time, often going by whats in my fridge that needs to be used. This recipe also works well with chicken if you’re not a shellfish lover.

I don’t give exact measurements on how much veg to use here, as you can adjust it to your taste.


  • 1/2 pound (8 oz) of small to medium size shrimp (serves 2).
  • Asparagus (or broccoli, if you prefer)
  • Spinach
  • Fresh bean sprouts
  • Peppers (whatever color you fancy)
  • 1 carrot (sliced)
  • White or red onion (remember, red is more pungent!)
  • Spring onion (scallion)


Herbs and Spices

  • Fresh cilantro
  • Coconut oil
  • Salt & pepper
  • 1 teaspoon Chinese 5 spice
  • Dash of chili flakes
  • 3 cloves fresh garlic (minced)
  • Approximately an inch sq. of fresh ginger (finely diced)
  • 1 teaspoon of fish sauce
  • Juice of 1/2 lime



To cook the vegetables

  • Chop the peppers, carrot and asparagus and add to a wok with 1 teaspoon of coconut oil, on medium to high heat. Cook for around 4 minutes, stirring occasionally.
  • Add the sliced white or red onion and the chopped spring onion. Cook for a further 2 – 3 minutes or until the veg is at a consistency you desire. I like my veg to be a little hard, not overcooked. Remember! The veg will continue to cook in its own heat while you prepare the shrimp, so allow for this when judging how well you like your veg cooked.
  • Remove from the wok and place to the side.


To cook the shrimp mix

  • Add 1 teaspoon of coconut oil, 2 cloves minced garlic, half of the finely chopped ginger, a sprinkle of cilantro to a wok on medium to high heat.
  • Add in the shrimp, 1 teaspoon of Chinese 5 spice,1 teaspoon of fish sauce and one dash of chili flakes (or 2 if you’re the brave, spicy sort).
  • Cook for approximately 4 minutes, or until shrimp is almost cooked through and has a nice crunch. Don’t over cook!! Shrimp, garlic and ginger don’t need long on a wok!
  • Add a sprinkle of spinach and bean sprouts and cook for a further 1 -2 minutes. You want the bean sprouts to remain crunchy.


Combine the shrimp mix with the other vegetables, add the lime juice, then serve with a sprinkle of freshly chopped cilantro.


Top Tip!

I love to keep a bag of frozen shrimp in my freezer, for those days that I don’t know what to cook and have random veg in my fridge that I need to use. It saves waste, and creates a winner of a dinner every time 😉



Love, Laura