This quick & easy recipe for paleo shrimp stir fry is the perfect weeknight meal! With only a few ingredients and ready in just 20 minutes, this Shrimp Stir Fry is sure to be your new go-to recipe.
This paleo shrimp stir fry is so easy, you’ll have it ready before the takeout could have been delivered.
When I took on the Kevin’s Natural Foods recipe challenge, I started with their Tomatillo Taco Sauce. I crafted this Green Chile Chicken recipe, which only has 3 ingredients, but tastes like there’s a lot more.
The other sauce I signed up to put my kitchen ninja skills to the test with was the Lemongrass Basil sauce.
It seemed like the go-to there was to use it with chicken. But I already did chicken, so it was time to get creative.
We all know how I feel about cooking. Simple, easy, fast and flavorful. And these Kevin’s sauces hit all the high notes.
Awhile back, I shared my go-to Chicken Stir Fry recipe: frozen stir fry veggies, a pre-cooked rotisserie chicken, and a sauce that takes 5 minutes to put together.
So I started thinking. What if you didn’t have to make the sauce, but it already existed? Meet paleo shrimp stir fry.
What is stir fry
Stir fry, by definition, means is that the food is “rapidly cooked over high heat while stirring quickly.”
You don’t need any special tools or knowledge to make this recipe, or any stir fry for that matter. Just a pan, a stovetop, and something to stir with, and you’re in business!
This article gives a great overview of basic stir fry technique if you’re looking for more info.
How to make this paleo shrimp stir fry recipe
At the risk of repeating myself, we all know that I am a huge fan of simplicity. This paleo shrimp stir fry recipe fits the bill.
Stir fry starts with heat, so get your pan going over a medium high heat, closer to the high end versus the medium end. Turn on the vent fan and add the stir fry veggies, cooking until crisp tender, 3-4 minutes.
Remove the vegetables to a bowl and set aside. We’ll use them again in a minute.
Add the shrimp and cook for 2-3 minutes more, until either defrosted or pink. I prefer to use pre-cooked frozen shrimp (these are Argentinian Reds) but you could certainly use raw ones if you prefer.
Add the veggies back to the pan as well as the bamboo shoots and stir.
Turn down the heat to medium, add the Kevin’s Lemongrass Basil sauce.
Stir to coat everything and cook until heated through, another 2-3 minutes.
Serve over cauliflower rice for a low carb, easy dinner that’s on the table in under 20 minutes!
For real – with frozen veggies, prepared shrimp, and Kevin’s sauce, you can literally have this dinner on the table in 20 minutes or less.
And when you do? You’ll feel good about the ingredients in it. So much healthier than takeout, and more flavorful too!
What’s in lemongrass basil sauce
One of the great things about Kevin’s sauces is that they are all paleo friendly, and they say so right on the front of the package. If you’re not sure, you can always check the ingredient list. Here’s what’s in their lemongrass basil sauce:
Coconut Milk (Coconut Cream, Water), Water, Coconut Aminos (Coconut Nectar, Water, Sea Salt), Lemongrass Puree (Lemongrass, Water), Coconut Sugar, Basil, Ginger, Lime Juice Concentrate, Tapioca Starch, Dehydrated Onion, Dehydrated Garlic, Sea Salt, Jalapeño Peppers, Apple Cider Vinegar, Shiitake Mushroom, Paprika, Yeast Extract, Spices, Lemon Peel, Chilies, Xanthan Gum, Citric Acid, Monkfruit Extract.
Squeaky clean. I love it.
Kevin’s Natural Foods
Looking for where to buy? Check their website here for their store locator! (Pssst: I even saw some of their meals in Costco the other day!)
Looking for other ways to use Kevin’s sauces? Check out my Green Chile Chicken, made with their tomatillo taco sauce!
This post contains affiliate links, which allow me to earn a small commission when you purchase through them, at no cost to you. Thanks for your support!
- 1 pound shrimp
- 1 12-oz bag frozen stir fry vegetables
- 1 package Kevin's Naturals Lemongrass Basil Sauce
- cauliflower rice, optional
- 1/2 cup canned bamboo shoots
- Heat a large non-stick skillet over medium high heat. Add the vegetables to the pan and cook for 3-5 minutes or until crisp-tender.
- Remove the vegetables from the pan to a bowl temporarily and set aside. Add the shrimp to the pan and cook for 2-3 minutes, until defrosted or cooked through.
- Add the vegetables back to the pan and stir. Add the pouch of Lemongrass Basil sauce, stir, and cook until heated through, 2-3 more minutes.
- Serve over cauliflower rice if desired.
To keep this recipe as simple as possible, I use a bag of frozen stir fry vegetables and frozen, pre-cooked shrimp. This minimizes the preparation time and makes cooking time minimal! If you choose to use fresh veggies or raw shrimp, adjust cooking times accordingly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 240mgSodium: 1556mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 30g