Stir-frys are one of my favorite meals because they’re easy to throw together and cook quickly. As long as you keep the ingredients of a stir-fry Paleo, you’ll be set: it’s a combination of roughly equal portions of meat and vegetables, so you get a complete meal and only end up using one skillet! The best sort of lazy weeknight meal: flavorful, but easy to prep and clean up after.
They’re also fun to play around with, experimenting with different flavors. This one features bell peppers because of their bright color, shrimp and shirataki noodles because they’re the quickest-cooking (I was hungry, okay?) and shredded egg, scallions, chili flakes and black sesame seeds for flavor. Shrimp stir-fry may be my favorite… As Ina would say, “how easy is that?” 😉
- Heat the coconut oil and coconut aminos (if using) over high heat in a large skillet, then add the sliced bell pepper, shrimp, salt and shirataki noodles.
- Toss them in the hot oil and aminos until shrimp are pink and translucent and the peppers are softened.
- Transfer to bowls, and top with shredded egg, freshly-chopped scallions, chili flakes and black sesame seeds.
- Serve hot.
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