Shrimp & Veggie Stir-Fry

Shrimp & Veggie Stir-Fry

Sometimes a good stir-fry can soothe the soul. It’s something that I used to make all the time back in “the day”.  The back in the day that I am referring to is when we didn’t eat clean and I used to make stir-frys using those spice packets and lord knows what ingredients were really in those.  So this is something I have been excited to make for a while.  Since we had some delicious asparagus, snow peas, and bok choi this week in our CSA, I thought this was a perfect time to give it a try and it turned out heavenly!

Shrimp & Veggie Stir-Fry

I used the bok choi, asparagus, snow peas, and scallions from my CSA weekly share.

Shrimp & Veggie Stir-Fry

In my pantry I grabbed a red pepper, onion, broccoli, carrots, mushrooms, garlic, ginger, and a lime.

Shrimp & Veggie Stir-Fry

For the sauce, you know the part that makes this scrumptious, I used:

– Soy sauce (I use Kroger Simple Truth Organic Soy Sauce)

– Tahini (I use Kroger Simple Truth Organic Tahini)

– Honey (I use my great-uncle Earl’s local Kentucky honey)

– Arrowroot starch (you could also use corn starch, but I always use Bob’s Red Mill Arrowroot Starch instead of corn starch.)

– The Quinoa was used as my base and the sesame seeds were toasted and sprinkled on top.

Shrimp & Veggie Stir-Fry

I chopped up all the veggies.

Shrimp & Veggie Stir-Fry

Sautéed them.

Shrimp & Veggie Stir-Fry

Added the shrimp.

Shrimp & Veggie Stir-Fry

Added the sauce and quinoa and then it was time to dig in.

Shrimp & Veggie Stir-Fry

This was soooo good. The asian flavors were so heavenly, it was like I ordered this is an authentic asian restaurant.

Shrimp & Veggie Stir-Fry


Ingredients from our CSA:


Snow Peas

Bok Choi

Scallions – chopped


Other Ingredients:

Olive oil – 2-3 Tbsp

Shrimp – 1 pound wild caught atlantic shrimp

Mushrooms – 5-6 chopped

Yellow Onion – 1/2 chopped

Red Pepper – 1 chopped

Carrots – 2-3 chopped

Broccoli – 1 small head chopped

Lime – 1/2 juiced

Ginger – 1 inch peeled and minced

Garlic Cloves – 3 minced

Quinoa – ½ cup

Honey – 2 tsp

Soy Sauce – 5 Tbsp

Arrowroot Starch – 1 Tbsp

Tahini – 1 tsp

Sesame Seeds – 2 Tbsp toasted

Salt & Pepper to Taste


  1. Prepare quinoa as directed and set aside
  2. Wash veggies and chop
  3. Heat 2 Tbsp of olive oil over medium heat in cast iron skillet then add garlic, ginger, snow peas, asparagus, carrots, red pepper, onion, broccoli, mushrooms, bok choi,  and sauté for 5 minutes
  4. In another skillet cook the shrimp until down
  5. Meanwhile, mix together soy sauce, tahini, lime juice, honey, and arrowroot starch with wisk and set aside until veggies are sautéed
  6. Add shrimp, quinoa, and sauce to sautéed veggies in the cast iron skillet and mix.
  7. Top with scallions and toasted sesame seeds

For more recipes from our week two CSA share, click HERE.

For more recipes, click HERE.