Shrimp Stir-Fry
Skill Level: Easy
Prep Time: 10 Minutes
Cook Time: Cook time: 1¼ hours
Chill Time: N/A
Serving Size:
Yield: 4-6 Servings
Ingredients
• ½ cup/120 ml MagicalButter Coconut Oil
• 1 pound/450 g jumbo shrimp (U 16/20)
• stir-fry vegetables (Birdseye frozen Stir-Fry Vegetables is fine)
• Pink Himalayan salt and fresh ground pepper to taste.
Sauce
• ½ cup/120 ml MagicalButter Coconut Oil
• ½ cup/120 ml tamari (dark soy sauce)
• ½ cup/120 ml mango pureé
• ½ cup/120 ml lager beer (such as Stella Artois or Ichiban)
• 6 chives, chopped
• 4-6 cloves garlic, chopped
• 2 tablespoon/30 ml Sriracha hot sauce
• 2 tablespoon/30 ml honey
• 1 tablespoon/15 ml sesame seed oil
• 1 tablespoon/15 ground ginger or crystallized ginger, chopped
• Zest of whole lime
How To
Sauce
1. Place the all the ingredients inside your MB machine, and secure the head.
2. Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
3. When the cycle is completed, empty the pitcher into a serving dish for later use.
Stir-Fry
1. In a large sauté pan on medium-high, heat ¼ cup of MagicalButter Coconut Oil for 1 minute.
2. Add the stir-fry vegetables, salt, and pepper, and cook for 3-5 minutes, stirring constantly.
3. Transfer the vegetables into a bowl, and set it aside.
4. Return the sauté pan to the same burner, add the rest of the coconut oil, and heat it for 1 minute. While it is heating, salt and pepper the shrimp.
5. Add the seasoned shrimp to the hot oil, and cook them for 1-2 minutes on each side.
6. Add ½ cup/120 ml of the stir-fry sauce to your hot sauté pan, and cook for 2-3 minutes to thicken the sauce.
7. Add the shrimp and vegetables, and give a quick toss. Remove from heat, serve over rice or noodles, and enjoy!
Chef’s Suggestion:
Serve over orange-scented jasmine rice: Simply cook the rice per the directions on the package, and add a little orange zest.
