This stir-fry pairs shrimp with spinach, a nutritional superfood, and tops it all off with a sweet and spicy Asian sauce. High in vitamins, spinach has a low glycemic index, which is important for people with diabetes. Whip up this dish in minutes for a healthy, filling meal.
In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes.
Stir in garlic and ginger. Continue to stir-fry until the garlic is fragrant. Add broccoli and stir fry for about 10 minutes. Stir in chicken, coconut aminos (or soy sauce), stevia, and salt. Add in shrimp and continue to cook until shrimp is pink and hot. Cover if needed. That's all there is to making this easy and delicious stir-fry recipe!
In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through. Yield: 4 servings.