An easy weeknight one-pot meal with shrimp and mushrooms. Spicy + delicious, and no added corn starch!
- 1 tablespoon avocado oil (or olive oil)
- 8 ounces white button mushrooms, quartered
- 2 jalapeños, stem and seeds removed, diced
- 12 ounces medium shrimp, peeled, deveined, tails removed (18–22 shrimps)
- 1/4 teaspoon each salt
For the sauce:
- 2 tablespoons soy sauce
- 1/2 tablespoon honey
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fish sauce
- 1/4 teaspoon red pepper flakes
- juice from 1/2 lime
Goes well with brown rice, quinoa, or on taco shells with rice and beans.
Toppings include sesame seeds, cilantro, green onion, lime wedges, and additional sriracha.
- To a small mason jar, add all sauce ingredients (soy sauce, honey, sesame oil, sriracha, minced garlic, ground ginger, fish sauce, red pepper flakes, and lime juice). Shake well for 5-10 seconds, or until well mixed.
- Heat oil in large skillet or wok over medium heat. When hot, add jalapeños, mushrooms and salt. Cook for 3-4 minutes, or until the mushrooms begin to soften. Stir occasionally.
- Make a well in the center of the pan and add shrimp in one layer across the pan. Ensure all shrimp are touching the bottom of the pan. Cook for 2-3 minutes, or until the bottoms are pink, and then flip each shrimp to cook the other side. Shake the prepared sauce one more time, and add it to the pan. Cook for about 3 minutes, or until all the shrimp are fully cooked. Remove from heat and stir to ensure the sauce has coated all the mushrooms and shrimp.
- Serve immediately (my favorite combo: over brown rice with cilantro on top!). Leftovers can be stored in the fridge for up to 4 days.
Sauce recipe adapted from Go-To Paleo Stir Fry Sauce from Eat Drink Paleo. Nutrition information estimated with My Fitness Pal.
- Serving Size: 1/2 pan
- Calories: 233
- Sugar: 8g
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 48g