Shore Sunset Shrimp Stir Fry
I love stir fries, and this one is particularly tasty. Wild caught jumbo shrimp definitely help this be a top dish. We are currently on vacation at the Jersey shore and are staying at a friend's house just a few blocks from the bay where there are some incredible sunsets. The orange carrots, red peppers and pink shrimp really remind me of the sunset pictured above (arrow over just one click for the phenomenal shot I took last Sept. down here). I love staying at their house because I get to cook a few meals which is part of my relaxation. Cooking delicious meals a few nights while we are here also allows us to have more budget free to eat really great meals when we DO go out! Make sure to use the arrows above to scroll through all of the photos.
Ingredients
- shrimp - 3/4 lb wild caught jumbo
- carrots - 1/2 c. baby, cut in halves
- onion - small to medium, cut in slices
- chopped garlic - 2 cloves
- red pepper - 1, diced in 1 inch pieces
- mushrooms - 1 c. sliced white or crimini
- water chesnuts - 1 small can, drained
- bean sprouts - 1/2 a 15 oz. can
- olive oil - 1 Tbsp and 2 Tbsp
- toasted sesame oil - 1 1/2 tbsp
- gluten free tamari sauce - 2 Tbsp
- sriracha - to taste
- salt and pepper - to taste
Instructions
- Rinse and clean shrimp, devein and rinse
- Heat a medium saute pan with 1 1/2 Tbsp of olive oil over medium heat
- Add shrimp to pan and season with a little salt and pepper
- Cook shrimp until just pink on both sides and turn off pan
- In a large saute pan heat 1 1/2 Tbsp of olive oil over medium heat
- Add halved carrots and cook for about 12 minutes, stirring occasionally
- Add onions, garlic and sesame oil and cook about 5 minutes, stirring every few minutes
- Add mushrooms, red peppers, tamari and sriracha to taste and cook about 7-10 minutes or until veggies are close to done
- Add shrimp into large pan with water chestnuts and bean sprouts and cook until warm
- Serve alone, over rice or rice noodles
- Eat with the windows open and the salt air coming in!
