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If you haven’t gotten on the stir fry bandwagon, you are seriously missing out. Trust me, when you try the steak and shrimp stir fry, you will be a believer. But, before we get into this specific recipe let’s get down to business. What is stir fry? A good stir fry is essentially three things: a meat or protein, veggies of some sort, all tossed together in a sauce. Each piece is usually cooked separately over high heat and then mixed together at the end. This ensures everything is perfectly cooked and seasoned and makes for the most delicious end result.
For the steak and shrimp stir fry I used flank steak and raw frozen shrimp. I always recommend using flank steak if choosing to add beef because it marinates incredibly well and is best when cooked over high heat, which is exactly how you make a traditional stir fry. It’s also generally less expensive. For the shrimp, I used Waterfront Bistro frozen shrimp. I prefer to buy shrimp with the skin and tails on because it has a fresher flavor but if you don’t want the extra prep work you can buy your shrimp with tails and shells already removed.
Absolutely, 100%, without a doubt. Marinate the steak! Do not skip this part. This is the most important part of the steak and shrimp stir fry recipe. Marinating the meat not only gives it delicious flavor but it also makes the meat so much more tender.
Definitely. I am a huge fan of leftovers and I’ll even eat the steak and shrimp stir fry cold out of the fridge. Weird? Maybe. Delicious? Absolutely. Add this to your weekly meal prep ideas and you will not be disappointed.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Steak and Shrimp Stir Fry.
Flank Steak: you can substitute flank steak with your favorite cut of steak. I prefer flank as it marinates well and the lime juice in the marinade really breaks it down making it perfectly tender.
Shrimp: you can buy raw shrimp from the seafood counter or a 2 lbs. bag of frozen shrimp. My favorite frozen is Waterfront Bistro.
Coconut Aminos: why coconut aminos? Coconut Aminos are soy, wheat and gluten free and much lower in sodium than soy sauce, making it a good alternative to soy sauce. You can absolutely use soy sauce instead in this steak and shrimp stir fry.
Dijon Mustard: while I would not recommend omitting this since it is such a great flavor add you can omit if you’re not a fan of dijon.
Broccoli Stir Fry Mix: for this recipe I am using Signature Farms Stir-Fry Broccoli, any stir fry bagged mix or individual vegetables will work.
Jasmine Rice: to lower the carbs for this steak and shrimp stir fry use riced cauliflower in place of jasmine rice. You can substitute with your favorite rice like basmati, white or brown.
Slice flank steak into strips against the grain.
In a zip lock or resealable bag add all steak marinade ingredients (coconut aminos, sesame oil, ginger, garlic) and sliced steak. Lay flat in the fridge for at least 4 hours to marinade. I like to do this first thing in the morning so that it can marinade all day before dinner.
Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost. You may need to drain the water and add fresh warm water 1 to 2 times to get the shrimp to fully defrost.
While the shrimp defrosts cook the steak. Add 1 tsp. olive oil to a pan over medium high heat. Once the oil is hot add the steak and sear on both sides for approximately 3 minutes on each side. You want to sear the steak but not over cook it.
Once the steak is cooked remove from the pan and set aside leaving all the juice from the steak in the pan.
Add defrosted shrimp directly to the pan of steak juice. Cook until they become pink and no longer translucent. Once cooked add to the plate with the steak.
Pour out the remaining liquid from the pan once you remove the shrimp.
Add the bag of vegetable to a microwave safe bowl halfway full of water and cook for 3-5 minutes until the vegetables are fork tender while not being to soft. You want them slightly al dente.
Once the vegetables are steamed add to the hot pan with 1/3 cup of coconut aminos and 1 Tbsp. dijon mustard and simmer.
While the vegetable simmer cook the rice in the microwave according to the package instructions.
Pour cooked rice into the pan and mix together well to combine. Add shrimp and steak back to the pan. Top with chopped green onions and mix everything together well and cook for a few minutes to ensure the steak and shrimp warm.
Top your steak and shrimp stir fry with sesame seeds, additional green onions, red chili pepper flakes and/or dijon mustard.
Top your steak and shrimp stir fry with sesame seeds, red pepper flakes and additional green onions. Serve immediately or meal prep into individual containers and store in the fridge.
If you’re meal prepping I would suggest chopping your steak into bite size pieces to distribute evenly between your servings.
Alternatively, you can measure out your total steak and divide by 5 servings, same with the shrimp to have the exact protein servings.
“ohsnapmacros Steak and Shrimp Stir Fry”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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6 Responses
Probably because I live in Michigan the shrimp I bought was frozen and not good. I couldn’t find the recommended recipe brand and that was not a good choice. I will say if you’re looking to cut down on cost (sacrificing some protein) the meal was excellent with just the steak! I used sirloin fillets because they were less expensive than the flank steak.
Excellent recipe! Thank you.
Ahh dang!! Try fresh shrimp next time from the seafood counter. It’s so good with the shrimp!
This was super tasty! It didn’t take long at all!
Side note: I kept the vegetables separated out for the picky eaters.
Awesome!! Thank you!
Hi! New follower, loving your recipes! Is there a particular serving size for this? Looks delicious!
Serving sizes are listed in the nutrition facts.