Recipes / Category: Entrées

Shrimp Stir-Fry

  • 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
Magical Butter MB2 Machine
How To


  1. Place the all the ingredients inside your MB machine, and secure the head.   
  2. Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.     
  3. When the cycle is completed, empty the pitcher into a serving dish for later use.


  1. In a large sauté pan on medium-high, heat ¼ cup of coconut oil for 1 minute.
  2. Add the stir-fry vegetables, salt, and pepper, and cook for 3-5 minutes, stirring constantly.
  3. Transfer the vegetables into a bowl, and set it aside.
  4. 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.
  5. Add the seasoned shrimp to the hot oil, and cook them for 1-2 minutes on each side.
  6. 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.
  7. Add the shrimp and vegetables, and give a quick toss. Remove from heat, serve over rice or noodles, and enjoy!


Chef’s Suggestion: Serve over orange-scented jasmine rice: Simply cook the rice per the directions on the package, and add a little orange zest.