Embark on a culinary journey to the heart of Asia with our delectable Chinese Style Shrimp and Vegetable dish, a symphony of flavors and textures that captures the essence of Chinese cuisine. The journey begins with your choice of rice, cooked to perfection or substituted with cauliflower rice for a lower-carb option. In a sizzling wok, we start by infusing two tablespoons of sesame oil with the fragrant trio of garlic, ginger, and chili flakes, creating an aromatic base that promises an explosion of flavors.

As we add a colorful medley of vegetables – carrots, bell peppers, onions, and zucchini – to the wok, the kitchen comes alive with vibrant hues and crisp textures. The vegetables are stir-fried to tender perfection, and the stage is set for the star of the dish: plump, succulent shrimp. These ocean jewels are introduced to the mix, cooked to a delicate pink, and imbued with savory depth through the addition of organic soy sauce and a touch of coconut palm sugar. To create the signature sauce, we incorporate potato flour for thickness and a gentle stir with water, resulting in a silky and flavorful dressing that brings the entire ensemble to life. The result is a Chinese Style Shrimp and Vegetable masterpiece that offers a harmonious balance of sweet, savory, and spicy elements. Whether served over fluffy rice or its low-carb counterpart, this dish is a delightful representation of Chinese culinary tradition, certain to transport your taste buds to the bustling streets of a Chinese marketplace. 

Chinese Style Shrimp and Veg Recipe

This delicious recipe combines shrimp and a mixture of tasty vegetables that you can cook up in no time, Chinese style! Have it with cauliflower rice if you want to have a low carb meal or regular rice if you're having starches that day. Either way this is a quick meal you'll want to make time and again! What you need to make it is below!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 3

Equipment

  • Wok or Frying Pan

Ingredients
  

  • 1 cup rice, uncooked or cauliflower rice
  • 2 tbsp sesame oil
  • 1 carrot, peeled, and sliced
  • 1 pepper, chopped
  • 1 small onion, sliced
  • 3 garlic cloves, sliced
  • 1  small zucchini, sliced
  • 1 1/2 tbsp ginger, grated
  • Pinch of chili flakes
  • 9 oz shrimps
  • 2 tbsp organic soy sauce
  • 1 tsp  potato flour
  • 2/3 cup  water
  • 1 tbsp coconut palm sugar

Instructions
 

  • Cook the rice according to the instructions on the packaging.
  • In a wok (or large frying pan), heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chili.
  • Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.
  • Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.
Keyword chinese shrimp, healthy eating, healthy meals, weight management

About the Author

Hey there, I'm Chris Walker! I’ve been a Holistic Nutritionist, Health, and Weight Loss Coach for over 15 years. I help professional women and busy moms beat chronic gut issues and weight gain, so they can feel their best and keep the pounds off without drugs or surgery. Click here to learn more.

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