This grain-free Mala Shrimp Stir Fry is super delicious, easy to make and way better than take out! Enjoy it with a side of steamed rice or cauliflower rice. It’s perfect for any day of the week and can be customized with a number of different vegetables and proteins to suit your needs.
What You Need For This Mala Shrimp Stir Fry
- Shrimp: I used 16/20 tiger shrimp for this recipe, but you can substitute any size or variety you prefer. If using frozen shrimp, defrost them completely, drain as much water as possible and pat very dry with a paper towel. The drier they are, the better the batter will stick. I also like to peel the shells, remove the tails and devein both sides of the shrimp (top and bottom!) before cooking to get the best texture during the initial frying process. It also makes eating the mala stir fry a bit easier.
- Tapioca Starch: Use this as a corn starch substitute. It’s naturally grain-free, gluten-free and works very well as a coating for proteins in stir fries. Find it online or at most Asian markets.
- Egg: I like to first marinate the shrimp in a combination of egg and tapioca starch because it acts as a very strong glue for the dredging. If you have an egg allergy, you can simply dredge the shrimp in tapioca starch before frying. The texture will be slightly different but still delicious.
- Vegetables: You can use any variety of vegetables here, but if it’s your first time making this Mala Shrimp Stir Fry, I recommend starting with a combination of yellow onion, red bell pepper and green onions. I found this to be the perfect combination of textures, colours and flavours.
- Aromatics: Begin the stir fry with some roughy chopped garlic and very thinly sliced fresh ginger. I like to cut the ginger into tiny matchsticks because they won’t burn as quickly and have a nice texture in the stir fry.
- Coconut Aminos: This is a naturally gluten-free and legume-free soy sauce alternative. It’s much less salty, has a touch of natural sweetness and works incredibly well as the base for any stir fry sauce.
- Fly By Jing: The two secrets to this recipe are the Fly By Jing Mala Spice Mix and their Sichuan Chili Crisp. The Mala Spice Mix is intensely aromatic, earthy, slightly spicy, slightly sweet and absolutely packed with flavour. The Sichuan Chili Crisp is spicy, loaded with umami and made with Sichuan peppercorns, which leave your tongue with an irresistible, tongue-tingling sensation. Buy them on FlyByJing.com with code PRIMAL15 for 15% off your order.
Mala Shrimp Stir Fry – Grain-Free
- 1 pound 16/20 shrimp peeled and deveined
- 1/2 cup tapioca starch
- 2 teaspoons Fly By Jing Mala Spice Mix
- 1 egg
- ½ cup plus 1 tablespoon avocado oil
- 4 cloves garlic roughly chopped
- 1 tablespoon finely chopped ginger
- 1 yellow onion sliced
- 1 red bell pepper julienned
- 7 green onions white parts thinly sliced, green parts sliced into 2” pieces
- ½ cup coconut aminos
- 1 tablespoon Fly By Jing Sichuan Chili Crisp
- In a large bowl, combine the shrimp, ¼ cup tapioca starch, Mala Spice Mix and egg and mix well to coat. Cover and refrigerate 15-30 minutes to marinate.
- When ready to cook, add the remaining ¼ cup tapioca starch to a large bowl. Drain the shrimp of any excess egg mixture and transfer them to the tapioca starch. Toss the shrimp to coat, shake of any excess starch and transfer them to a sheet pan in a single layer.
- Add 1/2 cup avocado oil to a wok or sauté pan over medium-high heat and heat to around 350F. Working in batches, fry the shrimp until golden brown and crispy on both sides, around 3 minutes total, flipping halfway. Using a slotted spoon, transfer the cooked seafood to a sheet pan lined with a wire rack or paper bag to absorb excess oil. Set aside.
- Discard the oil and wipe the pan clean with a paper towel. Return the pan to medium-high heat and add 1 tablespoon avocado oil. Heat until shimmering then add the garlic and ginger. Cook, stirring constantly, until fragrant, around 60 seconds. Add the onion, bell pepper and white parts of the green onion. Cook, stirring constantly, until the onion vegetables are slightly tender, around 4 minutes. Add the coconut aminos and Sichuan Chili Crisp and cook, stirring, until the liquid has reduced in volume by 1/4, around 2 minutes. Add the fried shrimp and green parts of the green onion and toss to coat, around 1 minute.
- Transfer everything to a serving platter and serve immediately.