I love a good stir-fry. They are so easy to throw together, but they have so much flavor. It’s my favorite meal to make when I have veggies I need to use up. We eat it on it’s own or serve it over rice (regular or cauliflower) for a delicious and easy weeknight meal.
*Recipe, Photos & Post Updated 6/25/19
Shrimp is my favorite protein to use in a stir-fry because it literally cooks in minutes. I cook the shrimp first, set it aside so it doesn’t overcook (shrimp can get rubbery) and then add in all the veggies. The ginger and garlic add the perfect Asian flavor. They combine with the coconut aminos to make a lovely sauce. When I am not doing a round of Whole30, I also like to use some Tamari (gluten free soy sauce).
To keep this low carb and Whole30, I eat it over cauliflower rice. I guess I should say low-er carb, because it has quite a few veggies in it. I choose to eat my carbs in high fiber veggies. But to cut out some of the carbs, you could leave out the carrots and use broccoli instead of snow peas.
Used in this recipe:
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