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Paleo

Coconut Shrimp Stir-Fry

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.

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Servings
4
Prep Time
30 min
Duration
50 min

Ingredients

Stir-fry

  • 1 cup brown rice
  • 1 tbsp coconut oil
  • 2 cups sliced shiitake mushrooms
  • 1½ cups finely chopped broccoli
  • 1 cup finely chopped red bell pepper
  • 2 cups chopped Swiss chard
  • 1 cup sliced green onions
  • 1 cup roughly chopped fresh cilantro

Marinade & shrimp

  • 1 tsp lime zest + 6 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp chile powder
  • ½ tsp each sea salt and ground black pepper
  • 1 lb large shrimp, peeled and deveined

Sauce

  • 1 cup BPA-free canned full-fat coconut milk
  • 3 tbsp fresh lime juice
  • 2 tbsp peeled and grated fresh ginger
  • 1 tbsp reduced-sodium tamari
  • 1 tbsp arrowroot
  • 2 tsp fish sauce
  • 1 clove garlic, minced
  • ½–1 tsp ground cayenne pepper

Preparation

1. Cook rice according to package directions.

2. Meanwhile, in a container or resealable bag, combine all marinade ingredients. Add shrimp and toss to coat. Seal and refrigerate for at least 15 minutes, or up to 1 hour.

3. Meanwhile, in a blender, blend all sauce ingredients until combined and smooth.

4. Prepare stir-fry: In a large skillet on medium, heat oil. Add mushrooms and broccoli and stir-fry until tender, 10 minutes. Drain shrimp and discard marinade. Add shrimp and bell pepper to skillet and stir-fry until shrimp is opaque, 3 to 5 minutes. Add chard, onions and sauce; stir-fry until chard is wilted, 3 to 5 minutes.

5. Divide rice among 4 plates and top with stir-fry and cilantro.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 473
  • Carbohydrate Content 53 g
  • Cholesterol Content 159 mg
  • Fat Content 18 g
  • Fiber Content 7 g
  • Protein Content 28 g
  • Saturated Fat Content 14 g
  • Sodium Content 597 mg
  • Sugar Content 4 g