Shrimp Veggie Stirfry


Just got back from the gym and wasn’t sure what I was going to have. Hadn’t taken anything out to thaw but I found some frozen shrimp in the freezer and enough veggies in the fridge so I just popped the shrimp in some boiling water and threw whatever veggies I had in with frying pan with them. This dish is a great source of omega 3’s from the shrimp – giving you a multitude of health benefits including improving your lipid profile and aiding in prevention against chronic diseases (see WebMD for more info). Because this dish pairs shrimp with the spinach, the iron from the spinach will be absorbed more efficiently and since shrimp are high in cholesterol, the brussels sprouts are great as they have cholesterol lowering effects on the body (Word Health Organization)

A key in keeping the flavour of this dish is to make sure you keep the shell on the shrimp while you are boiling them. This prevents them from shrinking to a negligible size and also prevents them from getting that dried out, rubbery texture to them.


  • 540g raw shrimp
  • 2 tbsp olive oil
  • 1 clove garlic
  • ¼ zucchini
  • 4 mushrooms
  • ½ cup brussels sprouts
  • 2 big cups spinach
  • 1 tsp roasted red pepper seasoning


  1. Boil the shrimp with their shell on until pink.
  2. Heat garlic and oil in pan on medium heat.
  3. Remove shrimp from boiling water using a slotted spoon and carefully remove the shell (without burning yourself!)
  4. Add shrimp to pan and replace brussels sprouts into a minimal amount of the boiling water (steaming preferred).
  5. Add zucchini, and mushrooms to the shrimp, stirring occasionally for about 5 minutes.
  6. Add spinach, brussel sprouts, and seasoning and cook for another 5 minutes.
  7. Serve with a nice glass of red wine and enjoy!

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