This is inspired by a spicy shrimp appetizer that I love at our local Hakka Chinese restaurant. They coat the shrimp in a light batter and then stir-fry it in garlic, peppers, and onions and a splash of soy sauce. It’s so simple but packs such a great flavour punch.
I wanted to recreate the spicy stir-fry shrimp for our Whole30 and to be more Paleo friendly, so here’s my version.
It comes together so fast. If you have all the ingredients prepped and ready to go, you can cook and be eating in less than 15 mins! Great for a quick week night meal.
Give it a go and let me know what you think!
Quick Spicy Garlic Shrimp Stir-fry
- 3 tbsp oil, for frying
- 1.5 lbs shrimp, shells off
- 2 tbsp arrowroot powder
- 2-3 cloves garlic, minced
- 1 onion, diced
- 1-3 whole dried red chillies
- 1 green pepper, diced
- 1 red pepper, diced
- 2-3 green chillies, diced
- 2 tbsp coconut aminos
- Heat a large wok with 1 tbsp oil over medium high heat.
- Pat shrimp dry and toss the shrimp in the arrowroot powder till well coated.
- Working quickly, add the shrimp to the wok one at a time so they don't stick together. Make sure not to over crowd the pan (you may need to do this in two batches).
- Cook for 2-3 mins till the shrimp just start to turn pink. Careful not to over cook them.
- Remove the shrimp from the pan, add the remaining 2 tbsp of oil to heat up.
- Add the onion and garlic and dried red chilies. Cook for 1 min till it starts to get fragrant.
- Add the peppers and diced chillies. Cook for 2- 3 mins, add the shrimp back in.
- Add the coconut aminos and toss to coat. Cook for 1 more min till shrimp are cooked through.
- Serve warm over zucchini noodles or rice.