A quick and easy shrimp stir fry made with leftover shrimp, frozen stir fry vegetables, and coconut aminos for a gluten-free and soy-free meal. Perfect for a lazy lunch, coming together in about 10 minutes.
Reheat leftover shrimp in a little olive oil in a cast iron skillet. Add frozen stir fry veggies and cook until heated through and tender-crisp. Finish by stirring in organic Trader Joe's coconut aminos to taste as a soy sauce substitute.
