Mains, Recipes

Shrimp Stir Fry & Spicy Nut Butter Sauce

Paleo Shrimp Stir Fry Recipe

Simple stir fries with veggies and protein as a base make for an easy, satisfying, delicious and healthful meal when you’re pressed for time or out of dinner ideas. I have to make a cooking confession: 99% of the time, I don’t measure anything I cook. I typically just go with my gut on what I think will taste good, particularly when I’m experimenting with new “recipes”. In this case, I was whipping together a quick stir fry and thought I’d make things interesting with a spin on my usual seasonings, introducing some nut butter to the mix and serving with some toasted coconut flakes for crunch and texture. Suffice to say, it was a hit, and I’ll definitely be adding this flavourful, real food combination to my cooking repertoire!


  • ShrimpI usually thaw some of the pre-cooked, tail-less & frozen variety for convenience; also, any protein (e.g. chicken) would work here
  • Washed and chopped veggiesuse what you have in your kitchen; broccoli, cauliflower, peppers, zucchini, tomato, onion, red cabbage, carrot, peas, celery, string beans, bok choy, etc. etc. etc. would all work great!
  • Coconut oil
  • Fresh garlicchopped or minced; you could also sub with garlic powder but fresh always tastes better 🙂
  • Fresh gingerchopped finely or ground; same as garlic, you can sub with powdered but it’s not as flavourful
  • Gluten-free tamari, soy sauce or coconut aminos
  • Sriracha
  • Fresh cilantrochopped
  • Nut butter of your choiceall-natural, 100% nut is best; almond works well but peanut would also work awesome if you do legumes

Optional Garnishes

  • Fresh cilantrochopped 
  • Green onionchopped
  • Toasted coconut flakes I found coconut flakes at Pete’s and toasted them myself; 15 mins on a cookie sheet at 300 degrees


  • In a large wok, warm a few tablespoons of coconut oil
  • If using fresh, add chopped/minced garlic and ginger, allow to warm until fragrant
  • Add a few generous shakes of gluten-free tamari (or soy sauce, or coconut aminos, depending on what you have at home)
  • Add desired squirt of sriracha (I like mine spicy, so I use plenty!)
  • Add part of your chopped cilantro, saving some for garnish
  • Add a few tablespoons of your choice of nut butter; stir into other ingredients allowing them to melt and combine until you have your “sauce”
  • Add your vegetables and pre-cooked shrimp, tossing in the sauce until coated
  • Turn up the heat and continue stirring/tossing well
  • Based on personal preference, I usually let this cook for about 5 minutes, stirring often, until everything is heated through and veggies look a bit brighter/softer (partially cooked but still nice and crunchy)
  • Serve in bowls topped with green onion, toasted coconut flakes and cilantro
  • ENJOY!