Shrimp with Squash, Zucchini, and Onion Stir-Fry

Shrimp with Squash, Zucchini, and Onion Stir-Fry (Serves 2-3)

Shrimp comes out of the ocean good and requires little effort to make a pleasing meal. You could mix your shrimp with the vegetable stir-fry just before serving, but I offer them separately here.

Prep Time: Overnight, plus 10 minutes
Cook Time: 10 minutes

Ingredients:

One bag of peeled, deveined, cooked, salted frozen shrimp (about 50 medium)
Louisiana Cajun seasoning
One medium sweet yellow onion
One large yellow squash
One large zucchini
Crushed red pepper
Garlic powder
Black pepper
Coconut oil
Salt

In preparation:

Leave frozen shrimp in the refrigerator overnight to thaw.
Cut squash, zucchini, and onion into bite-sized pieces.

Directions:

Heat 1-2 tablespoons of coconut oil over medium heat in a wok. Add vegetables. Add garlic powder, red and black pepper, and salt to taste. Stir well and let the mix cook covered 5-10 minutes.

Rinse thawed shrimp with fresh water. Drain and rinse again. Finally, run hot water from the tap on the shrimp to warm them for serving. Drain and serve.

I like to sprinkle Louisiana Cajun seasoning lightly on the shrimp on my plate to add a little kick.

Notes: The Whole Foods 365-brand Organic Virgin Coconut Oil that I am currently using makes everything I stir-fry taste fabulous. Fresh shrimp lasts a long time in the freezer. You need to eat shrimp within a day or two after thawing them out.

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