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
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.