I like it when I can combine high-quality with quick and easy. It’s certainly not always possible, but when you live your life “on the go” as so many people do these days, it’s great to have a few “quick and easy” recipes up your sleeve. It can really make the difference between keeping to your diet, and falling off the wagon. And perhaps bouncing once or twice as you hit the ground! Today’s meal is just exactly that kind of combination, the quick and easy mixed up nicely with high quality!
What you’ll need:
- 1 lb Shrimp (wild caught, frozen)
- 1 large Carrot, sliced
- 1 Parsnip, sliced
- 1 medium Sweet Potato, sliced
- 1 large Yellow Onion, sliced (or any variety of onion, especially red!)
- 4 tablespoons Coconut oil
- 1 inch Ginger, fresh, diced
- Spices: Italian Seasoning, Cumin
Cook and Prep time: About 30 minutes
Put the shrimp in one pan, with 2 tablespoons of coconut oil, and turn the heat to high. These can cook at the same time, but I’ll discuss the shrimp first. Cooking the shrimp could not be easier! Leave it cooking on high for about 10 minutes, then stir it thoroughly, then leave it cooking until all the water has boiled off. As soon as all the water boils off, the shrimp is done. The whole process shouldn’t take more than 25 minutes, and more likely will be complete at around 20 minutes.
While the shrimp is cooking, put the sliced stir-fry veggies in a pan with 2 tablespoons of coconut oil and turn the heat to high. I really like the “Home Fry” shape of veggies, so I try to make my slices pretty long, somewhere around 2.5-3 inches in length, about 1 inch wide, and about 1/2 inch thick. The shape will contribute to the presentation of the dish, as you can see in the picture above – and more importantly longer slices saves on prep time! Faster, easier, and looks better? Sounds great!
As soon as the stir-fry pan starts to sizzle, cover it and turn down the heat to about medium, or 5 out of 10. You want it covered because the liquid in the vegetables will start to steam the veggies, speeding up the cooking process, and helping to soften them. While the stir fry is cooking, dice the ginger, and get ready to add it, with the spices, to the stir fry. It’s the perfect time to prepare the ginger. If you like, you can add all these same spices to the shrimp as well – they’ll taste great!
After about 5 minutes of cooking covered, stir the stir-fry, then add the ginger and spices on top. Continue to cook this covered, stirring every 1-2 minutes. The ginger and spices will really seep in to the stir fry as long as there’s still some water in the pan from the veggies – it’s a delicious effect!
As soon as the shrimp is done, the stir-fry will be done too. These should be served together on a dish. You can toss them together in the same pan first, or serve them separately – either way is delicious! And enjoy!
For more “What’s For Breakfast?” and “What’s For Dinner?” posts, check back daily! If you have any requests, comments, suggestions, questions or complaints, please jump in on the comments board!