Spicy Shrimp and Broccolini Stir-Fry

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 to 1 1/2 cups grain-and-rice blend

1 tablespoon coconut oil

12 ounces large shrimp, peeled and deveined

1 red jalapeno pepper, seeded and thinly sliced

1 tablespoon grated peeled ginger

Kosher salt

2 bunches broccolini (about 1 pound), roughly chopped

3 scallions, thinly sliced

3/4 cup coconut water

2 tablespoons crunchy peanut butter

2 tablespoons chopped fresh cilantro

Juice of 1 lime


  1. Cook the grain blend as the label directs; set aside.
  2. Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
  3. Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
  4. Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.