Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
If you are using raw shrimp you will need to remove shells and vein. First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp. Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes. While shrimp are marinading cut vegetables and mushrooms. When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir. Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good). Serve with grilled summer squash or grilled romaine lettuce.
Time 8h30m Yield 4 Number Of Ingredients 9 Steps:
Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight. Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.
