SHRIMP STIR-FRY
Stir-fries were never my favorite as a kid—something about the large quantity of vegetables didn’t sit right with me, and I disliked cooked green bell peppers, which usually play a key role. But my palate changed as I grew up, and when I started cooking for myself I became more and more a fan of one-pot dishes. The trick is to get the vegetables hot enough so they get nice and caramelized. The other trick is butter. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 tablespoons (30 ml) grass-fed butter
½ onion, diced
2 garlic cloves, minced
1 green bell pepper, cut into strips
1 pound (454 g) shrimp, peeled and deveined
½ cup cherry tomatoes
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) sesame seeds, for garnish
1 to 2 tablespoons (30 ml) sliced scallions, for garnish
- In a large skillet over medium heat, melt the butter. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic and bell pepper, and cook for another 5 to 7 minutes.
- Add the shrimp, and cook until pink, about 5 minutes. Throw in the cherry tomatoes, and stir them around for another 3 to 5 minutes, or until a few of them start to burst. Continuing to stir, drizzle the sesame oil over everything as you turn off the heat.
- Serve the stir-fry hot, topped with the sesame seeds and scallions.
VARIATION 1 SURF AND TURF STIR-FRY: Add 6 to 8 ounces sliced steak to the stir-fry. Cook for a few minutes before adding the shrimp, or if you have some already cooked, just throw them in to heat up with the tomatoes.
VARIATION 2 CHICKEN STIR-FRY: Switch things up by using diced chicken breast instead of shrimp. Depending on the size of the pieces, you’ll need to let it cook for an additional 5 to 7 minutes.
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Shrimp stir-fry with sweet peppers and burst cherry tomatoes, finished with a slick of sesame oil and a scatter of sesame seeds. The shrimp cook right in the same pan as the onion and garlic, soaking up everything from the bottom of the skillet. It's a fast, glossy one-pan dinner with real takeout energy.
Pro Tips
- Add the shrimp after the vegetables have real color on them — they cook in about 5 minutes and you want the onion sweet before that happens.
- Drizzle the sesame oil off the heat at the very end; it's a finishing oil and its nuttiness fades with high heat.
- Let a few of the cherry tomatoes actually burst — the juices create a light pan sauce that ties everything together.
- Butter gives this stir-fry a richer base than oil, but ghee works if you're keeping it dairy-free.
Frequently Asked Questions
Can I use frozen shrimp in this stir-fry?
Yes — thaw fully and pat dry first. Crowding the pan with wet shrimp drops the temperature and you'll steam instead of stir-fry.
What vegetables can I swap in?
Broccoli florets, snap peas, or thinly sliced carrot all work. Keep the same overall volume so the pan sauce seasons everything equally.
Is sesame oil Paleo?
Yes, sesame oil is generally accepted in Paleo cooking as a small-amount flavoring oil. If you avoid seeds entirely, finish with olive oil instead.
How do I serve this without rice?
Cauliflower rice is the classic swap, but it's also great over zucchini noodles or just served straight from the skillet.
Recipe Card
Ingredients
Method
- In a large skillet over medium heat, melt the butter.
- Sauté the onion until slightly translucent, about 5 minutes.
- Add the garlic and bell pepper, and cook for another 5 to 7 minutes.
- Add the shrimp, and cook until pink, about 5 minutes. Throw in the cherry tomatoes, and stir them around for another 3 to 5 minutes, or until a few of them start to burst. Continuing to stir, drizzle the sesame oil over everything as you turn off the heat.
- Serve the stir-fry hot, topped with the sesame seeds and scallions.
