Shrimp Stir-Fry
Rated 3.0 stars by 2 users
Category
Dinner
Prep Time
10 minutes
Cook Time
75 minutes
Ingredients
-
½ cup/120 ml MagicalButter Coconut Oil
- 1 pound/450 g jumbo shrimp (U 16/20)
- stir-fry vegetables (Birdseye frozen Stir-Fry Vegetables is fine)
- Pink Himalayan salt and fresh ground pepper to taste.
-
½ cup/120 ml MagicalButter Coconut Oil
- ½ cup/120 ml tamari (dark soy sauce)
- ½ cup/120 ml mango pureé
- ½ cup/120 ml lager beer (such as Stella Artois or Ichiban)
- 6 chives chopped
- 4-6 cloves garlic chopped
- 2 tablespoon/30 ml Sriracha hot sauce
- 2 tablespoon/30 ml honey
- 1 tablespoon/15 ml sesame seed oil
- 1 tablespoon/15 ground ginger or crystallized ginger chopped
- Zest of whole lime
Stir-Fry
Sauce
Directions
Stir-Fry
- In a large sauté pan on medium-high heat ¼ cup of coconut oil for 1 minute.
- Add the stir-fry vegetables salt and pepper and cook for 3-5 minutes stirring constantly.
- Transfer the vegetables into a bowl and set it aside.
- Return the sauté pan to the same burner add the rest of the coconut oil and heat it for 1 minute. While it is heating salt and pepper the shrimp.
- Add the seasoned shrimp to the hot oil and cook them for 1-2 minutes on each side.
- Add ½ cup/120 ml of the stir-fry sauce to your hot sauté pan and cook for 2-3 minutes to thicken the sauce.
- Add the shrimp and vegetables and give a quick toss. Remove from heat serve over rice or noodles and enjoy!
Sauce
- Place the all the ingredients inside your MB machine and secure the head.
- Press the Temperature button and select 160°F/71°C; then press the 1 Hour/Oil button.
- When the cycle is completed empty the pitcher into a serving dish for later use.
Recipe Video
Recipe Note
Serve over orange-scented jasmine rice: Simply cook the rice per the directions on the package, and add a little orange zest.
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