Spicy Shrimp Stir Fry
Serves 2 very hungry adults or 4 regular ones
1 pound of shrimp, thawed (any size, mine were tiny)
Clove of garlic, chopped
Juice from one lime
1/2 teaspoon Chipotle powder (omit or replace with chili powder if you don't want it too spicy)
2 tablespoons coconut oil or butter
2-3 colored bell peppers, cut into spears
1 small bunch bok choy, ribs cut into spears (leaves saved for another use)
If your shrimp is frozen, place in a colander for about an hour to thaw.
In a medium bowl, add thawed shrimp, garlic, a few glugs of olive oil (enough to coat shrimp), lime juice, and salt and pepper to taste. Stir to combine and let it marinate in the fridge for an hour.
Heat a large frying pan over medium-high heat with coconut oil and add shrimp to pan. Don't add all of the liquid to the pan with the shrimp (yes, I know this from experience...), just enough to add some flavor to your fry. Cook for 3-5 minutes, depending on size of shrimp. Mine took about 3 minutes.
Add vegetables to pan with shrimp and stir until vegetables are slightly tender-crisp, about 2-3 minutes.
This was a little too spicy for my little girl, but Nick and I handled it just fine.
Shout-out to my awesome sisters that encouraged me to start this blog!