Shrimp, Cashew, & Bok Choy Stirfry
By Lisa Shanken
July 27, 2015
Shrimp, Cashew, & Bok Choy Stirfry
Ingredients
- 1 Tbsp coconut oil
- 2 tsp garlic chopped
- 1 tbsp fresh ginger peeled and chopped
- 1 lb large shrimp defrosted, peeled and deveined
- 4 cups baby bok choy washed and separated into whole leaves
- 2 tbsp Cashews whole, unsalted
- 2 tbsp low sodium tamari can also use low sodium soy sauce
Instructions
- Heat coconut oil in a large skillet or wok, adding ginger and garlic. Cook for one minute, until fragrant.
- Add in shrimp, and cook for about 5 minutes, stirring occasionally, until shrimp turn pink all over.
- Add in bok choy leaves and cashews, and continue to cook and stir until bok choy leaves wilt and turn bright green.
- Add tamari, cook for another 2 minutes, and serve immediately.
Notes
Nutrition
Calories: 119kcalCarbohydrates: 10gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 517mgPotassium: 83mgFiber: 3gSugar: 3gVitamin A: 6950IUVitamin C: 139.4mgCalcium: 230mgIron: 2.9mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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