Ingredients
Large shrimp, peeled and deveined 1 pound
Cherry tomatoes, halved 2 cups
Garlic cloves, minced 3
Fresh ginger, minced 1 tablespoon
Scallions, sliced 2
Low-sodium soy sauce (or coconut aminos) 3 tablespoons
Sesame oil 1 tablespoon
Chicken broth (optional, for sauce) 2 tablespoons
Sea salt to taste
Ground black pepper to taste
Instructions
Heat 1 tablespoon sesame oil in a wok or large skillet over high heat.
Add shrimp and sauté 1-2 minutes until pink and juicy; remove and set aside.
In the same pan, add garlic, ginger, and scallions. Sauté 30 seconds until fragrant.
Add tomatoes and stir-fry 2-3 minutes until softened and slightly caramelized.
Return shrimp to pan, add soy sauce, broth, salt, and pepper. Stir to coat evenly.
Cook 1-2 more minutes until sauce thickens and blends with tomatoes.
Serve immediately, optionally over cauliflower rice or zucchini noodles.
Notes
Use a non-stick pan for even browning without added fat
Coconut aminos pairs well with the sweetness of tomatoes
Add broccoli florets or snap peas for extra crunch
Cherry tomatoes yield the most juice and sweetness
Best served hot to preserve texture and flavor
- Prep Time: 10
- Cook Time: 10
- Category: Meals
- Method: Stir-Frying
- Cuisine: Asian Fusion
- Diet: Keto, Paleo, Gluten-Free, Halal
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 5500mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg