17
Jan

Shrimp, Snow Pea, and Shiitake Stir-Fry – Whole30 Cookbook

As you know, we have been on the January Whole30, so I'm excited to share this Shrimp, Snow Pea, and Shiitake Stir-Fry recipe from the new Whole30 Cookbook by Melissa Hartwig with you! In addition, I'm giving away a copy of the new book to one lucky reader! Just leave a comment below on this post, and I'll randomly select a winner. {update : giveaway is now closed}

If you'd like even MORE help on planning and maintaining your Whole30 month and for even more recipes and inspiration,

download my FREE Whole30 meal plan and shopping list

I also made this recipe LIVE on Facebook! Scroll down to watch the replay.

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The flavor and combination of crisp vegetables in this dish is so delicious, you will not miss your go-to Chinese takeout at all. Coconut aminos—made from coconut sap—is a soy-free seasoning that imparts a savory, soy sauce–like flavor to food. Get yourself a couple sets of chopsticks for an authentic eating experience.

Entry Rules
No purchase necessary. One comment per visitor. US and Canadian residents 18+yrs only, winner will be selected at random and notified via the email address used to comment. Winner must respond to email within 48 hours or prize will be forfeited. 
Shrimp, Snow Pea, and Shiitake Stir-Fry (c) Brent Herrig Vert
Text excerpted from THE WHOLE30 COOKBOOK © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 
Image © Brent Herrig

I made this recipe LIVE on Facebook! Take a look and see if some of your questions are answered.

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Shrimp, Snow Pea, and Shiitake Stir-Fry – Whole30 Cookbook



AUTHOR:

SERVES: 2

Cuisine: Chinese

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 10 mins TOTAL TIME: 30 mins

Ingredients:

  • 3 tablespoons rice vinegar
  • 2 tablespoons coconut aminos
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups snow peas, trimmed
  • 2 stalks celery, sliced on an angle
  • 1 tablespoon toasted sesame oil
  • ½ cup unsalted cashews, roasted (see Tip), and coarsely chopped
  • 2 green onions, sliced

Instructions:

  1. In a small bowl, mix the vinegar, coconut aminos, garlic, ginger, red pepper flakes, and salt; set aside. 
  2. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook, stirring, until just starting to become tender, about 3 minutes. 
  3. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, snow peas, and celery and cook, stirring, until the shrimp are opaque throughout, 3 to 4 minutes. Stir in the sesame oil and cashews. Top with the green onions. 

TIP If you can’t find roasted unsalted cashews, buy raw unsalted cashews and roast them in a 375°F oven for 6 to 7 minutes or until golden brown, stirring once.



Keywords: dairy free, gluten free, paleo, whole30, stir-fry, Chinese


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