Springtime Shrimp Stir-Fry

Asparagus, snap peas, spinach, basil—healthy never tasted so good!
Publish date:
Springtime Shrimp Stir-Fry

Recipe by Rochelle Palermo

Start to Finish: 20 minutes

Servings: 2


  • 1 lb. peeled, deveined shrimp, tails on

  • 2 tbsp. coconut oil

  • 1 tbsp. grated peeled fresh ginger

  • 1 tbsp. finely chopped garlic

  • 12 oz. asparagus, trimmed and quartered crosswise

  • 8 oz. sugar snap peas

  • 3 oz. fresh spinach

  • 1 cup fresh basil leaves, coarsely chopped

  • 1/4 cup cashews

  • 3 tbsp. tamari

  • 2 cups cooked rice, for serving

  • Lime wedges, for serving


In wok or large skillet, stir-fry shrimp in oil over high heat until cooked through, about 3 minutes; using slotted spoon, transfer to plate. Add ginger and garlic to skillet; stir-fry until fragrant, about 30 seconds. Add asparagus and peas; stir-fry for about 3 minutes. Add spinach, basil, cashews, and tamari. Stir-fry until spinach wilts, about 1 minute. Top rice with shrimp and vegetables. Serve with lime wedges.