How to Make Asian Shrimp Stir-Fry

September 30, 2014

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This week our family has been getting back to the cool crisp air and back into our home routine.

We had an awesome time in Miami. The weather was beautiful and sunny. Most of all, I enjoyed the time I got to spend with my sister, while Todd enjoyed his time at the Ido Portal Seminar.

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Unfortunately for me, baby boy has been kicking up my acid reflux again. So at only 25 weeks, I have to start being careful about what I eat. Thankfully, this baby does love his veggies!

After being on the Miami Coast and enjoying some amazing sea food with Todd, shrimp for dinner sounded really good.

I didn’t have a recipe, I just mixed and matched different veggies that I thought would blend well together. This Asian Shrimp Stir-Fry was the end result.



This recipe is also gluten-, dairy- and egg-free. It turned out awesome! And because I thought it might, I wrote down the recipe so you can enjoy it, too.

But First, What’s So Great About This Recipe?


Screen shot 2014-09-29 at 4.22.56 PMShrimp is a small but mighty superfood. Not only is it high in protein (containing a whopping 72 grams in each 12 ounces) but it contains glucosamine. Glucosamine is the protein found naturally in our bodies that keeps all of our joints limber and free of arthritis. In fact, glucosamine can be found as an ingredient in arthritic and joint medications.

Shrimp is also extremely high in selenium. Selenium is a mineral that helps fight free radical damage in the body. In short, selenium is beneficial for fighting cancer and heart disease, and it may even slow ageing. If you smoke, drink regularly, or are on birth control, chances are you have low selenium. Just 6 oz of shrimp contains 96% of your recommended daily amount of selenium.


Screen shot 2014-09-26 at 5.24.12 PM You’ll notice that we skipped the brown rice in this recipe. We enjoy rice on high-carb days, but for this meal we needed a lower carb option. This was the first time I’d purchased these noodles and they were a hit!

Better yet, they only contained 8 grams of carbs for the whole pack, and held a total of 10 grams of fiber. With such an amazing taste and nutritional content, these will definitely end up in my cart again.

So what exactly is in these vegan noodles?

For starters, konjac powder. Konjac is a pure water-soluble fiber that contains no fat, no sugar, no protein, and no starch. It’s naturally gluten-free. Konjac glucomannan is found naturally in the konjac plant.

Konjac is used mostly as a food thickener because it has ten times the viscosity of cornstarch, but contains zero calories. Since konjac has been proven to stabilize blood sugar, it has also become a commonly recommended food for patients with type II diabetes.

These noodles also contain chickpea and potato flour, adding to the dietary fiber and increasing the calories to only 15. Next time, skip the rice and try these guilt-free noodles.

Bok Choy

IMG_0037Bok choy is by far one of our favorite cabbages. The flavor is very mild, making it perfect for any dish, really. The stem of the bok choy reminds me a lot of celery. Sometimes, Todd even eats bok choy raw, smeared with peanut butter.

The benefits of eating bok choy are endless. For starters, it’s loaded with vitamin A, K and C. Just how much?

100 grams (3.5 oz) contains:

  • Vitamin A : 149% of your RDA
  • Vitamin C : 75% of your RDA
  • Vitamin K : 38% of your RDA

Asian Shrimp Stir-Fry Recipe

Prep time: 10 minutes
Cook time: 10 minutes


Dry ingredients:

  • 1 lb frozen shrimp (de-thawed)
  • 1 bell pepper, chopped
  • 3 stalks of celery, chopped
  • 1 small- to medium-size bok choy, chopped
  • 1 cup snap peas
  • 4 oz container water chestnuts, drained
  • 8 oz bag of shirataki noodles, drained

Sauce ingredients:

  • 2 tbsp olive oil
  • ¼ cup red wine vinegar
  • ⅓ cup gluten-free soy sauce
  • 1 ½ tbsp coconut flour (any flour will do)
  • ½ tbsp of ground ginger
  • A generous sprinkle of garlic powder
  • Salt and pepper to taste


1. De-thaw shrimp by running under cold water. (Side note: be sure to buy shrimp that says “de-thaw and cook” not “de-thaw and eat” otherwise your shrimp will become small and chewy when you cook it.)

2. Place olive oil in a large frying pan and begin cooking vegetables (dry ingredients except the shrimp).

3. While vegetables are cooking on medium heat, begin mixing your sauce ingredients together in a small bowl.

4. When vegetables are almost cooked, add in sauce mixture. Stir in evenly and allow stir-fry to simmer for 1-2 minutes.

5. Add shrimp once sauce is fully mixed in and heated. Simmer and stir for 1-2 minutes until shrimp is heated through. Be careful not to overcook the shrimp.

6. Eat and enjoy!

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– Allison

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