Orange Juice Glad I Said Shrimp

On Monday, I asked my trainer, Anthony, to give me one of those “hardest workout of my life kind of workouts”. To which he responded with exactly that. Then Tuesday night I went to Crazy 8’s class. Now for those of you who imagine pansy group classes, I’d like you to erase that from your mind. Then imagine the hardest workout of your life, double it and that’s Crazy 8’s. In fact, when I first started taking this class, I would come home and have to lie down in the shower for half an hour or so just to get enough energy to stand back up. That’s not an exaggeration! So after two crazy workouts, I believe my metabolism was in overdrive because I was STAAAAAHVIN Tuesday night after class. But when you do that much work, you really want to eat something healthy but filling because your body is going to burn right through it! So on my menu was citrus shrimp stir fry. Not exactly sure what inspired the citrus part, but I do love grapefruit and there are very few proteins delicate enough to suck up the grapefruit flavor. Now, you guys know I’m not making rice at my house, so this really needed to have big veggies that would fill me up! Additionally, I could barely move my arms and legs, so it needed to be easy! The result was exactly what I needed!

Here’s the breakdown:

20-25 large raw shrimp

Shrimp Marinade

Zest of:

      1 orange

      1 lemon

      1 lime

Juice of:

      1 grapefruit

      1 orange

1 Tbsp honey

½ tsp red pepper flakes

S&P

Veggie Mix

12 oz bag of fresh broccoli florets

12 oz bag of fresh stir fry mix (snow peas, grated carrot, grated red cabbage)

½ large sweet onion, sliced

Stir Fry Sauce

3 Tbsp coconut aminos

1 Tbsp honey

½ tsp hot sesame oil

Other

½” chunk fresh ginger, minced

Blood orange olive oil

Mix the ingredients of the shrimp marinade. Pull the tails off the shrimp and put all of it in a Ziploc bag. Let it sit for about 40 minutes. Not much longer or it’ll turn into ceviche. Then put blood orange olive oil in a wok or large skillet over medium-high heat. Add the minced ginger and sauté for a few minutes until infused. Then drain shrimp from the marinade in a colander and add it to the wok. Cook about 4 minutes or until they turn pink. Remove shrimp from the pan and cover with aluminum foil. Then add just a bit more oil into the wok, add the veggies and sauté until just barely tender. You DO NOT want soft soggy veggies. While it’s cooking mix up the stir fry sauce and pour over the veggies. Plate the veggies and then the shrimp. Don’t mix the shrimp in the pan with the veggies. The flavor of the citrus won’t overcome the sauce.

I ate mine with a little bit of Sriracha on the side for the veggies. Not the shrimp, again, the citrus won’t overcome the Sriracha. This was super yummy and with all the dense broccoli and cabbage, it filled me right up despite the rumbly in my tumbly.

Now let me side bar and quickly tell you about coconut aminos. This is something I’ve recently discovered as an alternative to soy sauce. You can’t taste the difference, but there are 339mg sodium in 1 Tbsp of coconut aminos versus the 920mg in 1 Tbsp of soy sauce! Plus if you’re Paleo, this makes takes care of the soy! Always looking for superior products, so that’s my schpiel.

Alright friends, enjoy!