The Sauce
- Chop 1 onion and saute it in olive oil until it is translucent.
- Then add half of a large can of diced tomatoes or if I have a fresh tomatoes I use 3-4.
- Juice of 1 orange
- salt, pepper and 1 tsp of paprika
- Simmer, covered for 15-20 minutes or until most of the liquid has cooked off.
- Cool
- Blend the sauce together using an immersion blender or regular blender.
The Shrimp and Veggies
- 3-4 peeled & diced carrots
- 2-3 stalks of celery
- 1 red onion sliced
- 1/4 of shredded green cabbage
1. If I have on hand, I like to also add mushrooms and zucchini. This time I had some broccoli so I used that! I first let the veggies saute in about 2 tsbp of olive oil. I make sure everything is coated. Then I add about a 1/4 to 1/2 cup of water and cover the pan. Cooking on low and mixing occasionally I let the veggies steam until the carrots are able to be broken up. When they are done, I add them to a bowl so I can use the same pan to cook my shrimp.
2. I usually use 1 pound of cleaned shrimp, tails off. I have also used sliced steak and diced chicken instead, but I prefer the shrimp. I add 1 tbsp of olive oil,juice of half of lemon and some parsley to the shrimp. Cook until they are cooked through and bright pink, usually 2-3 minutes.
3. I then add the veggies back into the pan and mix with the shrimp. Add your blended sauce and heat everything up together for a few minutes.
About the Author: Reesa Lewandowski is the voice behind Momma Lew’s Blog. A stay-at-home-mom of 2 preschoolers, she strives to serve healthy meals to her family. Reesa has been blogging for over 3 years and hopes to provide information to her peers to make life easier for everyone!
Thank you so much for letting us know this paleo Shrimp Stir Fry. This is my first time to see this recipe and I’m excited to cook it on Sunday. I hope I can make it perfect. Keep on sharing!
Cindy, glad you enjoyed it. Happy cooking! 🙂