Give your traditional stir-fry recipe the boot and try this unique blend of Betsy’s Best with veggies and shrimp. This dish will be sure to be a hit with the unique flavors and beautiful presentation.
- 1 lb. shrimp, peeled
- 1 Tbsp fresh ginger, peeled and minced
- ½ Tbsp fresh garlic, chopped
¼ cup Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 1/8 cup rice vinegar
- 1 Tbsp low-sodium soy sauce (or coconut aminos)
- 1 Tbsp raw sugar
- ½ tsp red Thai curry paste
- 1½ Tbsp low-sodium chicken broth (or vegetable broth)
- Freshly ground black pepper, to taste
- 1 Tbsp peanut oil (or coconut oil)
- ½ cup unsweetened lite coconut milk
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 Tbsp cilantro, finely chopped
- ½ bunch of cilantro, chopped for garnish (optional)
Finely mince ginger and garlic. In a food processor or immersion blender canister, combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste, broth and pepper.
Add oil to skillet and cook shrimp until pink. Remove and cover with foil to keep warm.
Reduce heat to low and add coconut milk. Stir in peanut/curry/ginger mixture and heat through, about 2-3 minutes.
Wrap it up in a tortilla or serve this delicious stir-fry recipe on a dish. This recipe can also be made with fish or chicken for a different twist!
Take an Asian inspired dish and make a twist! Grated cauliflower makes for a great rice substitution with a look and texture of white rice. Add the Asian flavor and you won’t miss the white starch carb laden fried rice. This healthier version will knock your socks off!
Faux Rice Ingredients
3 1/2 Cups Cauliflower, grated
2 Whole Green Onion, Chopped
1 cloves Garlic, minced
2 Tbsp Soy Sauce, low sodium
1/2 tsp Garlic powder
1 Whole Egg
2 Whole Egg Whites
1 Tbsp Oil, sesame or peanut
Marinated Shrimp Ingredients
1 lb shrimp, deveined and precooked
3 T rice vinegar
3 T Betsy’s Best Gourmet Sunflower Seed Butter
3 T Sweet Chili Sauce
1/2 tsp soy sauce
In a small bowl mix together rice vinegar, 3 T Betsy’s Best, sweet chili sauce, and soy sauce. Toss with shrimp and set aside.
In a skillet, heat oil in bottom of pan and saute garlic and white part of onions for approximately 1 min. Add cauliflower and saute for approximately 5 min, stirring constantly. Add soy sauce, garlic salt, and green onion tops. Stir until mixed. Push mixture to side of pan. Add more oil if necessary, and scramble eggs in empty side of pan until done but still moist. Stir eggs into cauliflower and remove from heat and set aside. While pan is still hot add shrimp and cook until fully heated. Place rice on plate and top with shrimp. Enjoy!
This is a low-carb way to enjoy an Asian inspired dish. You would swear you were eating rice! Such a great flavor combination and an easy dish to make!