This meal is for those nights you are trying to push grocery shopping day just a few more days. I usually keep frozen shrimp in my freezer for just this occasion. Frozen shrimp cook super fast, are a family favorite, provide some omega-3 fatty acids, and are a more sustainable seafood option. Plus, as a gulf coast girl, they are my favorite protein.

This stir fry is super adaptable. You can use whatever veggies you have leftover from the week, and whatever grain option you have in the pantry. I also love it over cauliflower rice, and I tend to keep this in the freezer as well.

Weeknight Shrimp Stir Fry

Ingredients

1 tablespoon extra virgin olive oil

2-3 medium carrots, peeled and sliced thin on the diagonal

2 tablespoons butter, divided

2 pounds large shrimp

1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning blend)

1 tablespoon coconut aminos (or soy sauce)

1 splash fish sauce (about 1/4 teaspoon)

1 lime

1 teaspoon corn starch

2 cups rice (I like Basmati)

1 cucumber, sliced

sesame seeds (for serving)

Instructions

1. Thaw shrimp. My favorite method is to place shrimp in a covered colander inside a large bowl overnight in the refrigerator to let thaw/drain. A quick thaw option is to place the shrimp in a colander under cold running water until thaw (about 5 minutes).
2. Cook rice according to package.
3. While shrimp is thawing, add olive oil to a large skillet and heat on medium high. Add carrots and cook until tender.
4. Add thawed shrimp to skillet. Add 1 tablespoon butter, Cajun seasoning, coconut aminos, fish sauce, and juice from half of lime.
5. Cook until shrimp are cooked and pink throughout. About 5 minutes, depending on the size of your shrimp.
6. Push shrimp to one side of skillet. Add other tablespoon of butter to skillet, allow to melt, and then add cornstarch. Stir to combine and allow sauce to thicken. Once thick, stir to combine with shrimp.
7. Serve over warm rice with sliced cucumbers.