New Zealand-Style Shrimp & Veggie Stir Fry

New Zealand Tamarillo Grill Sauce

When you next get an urge for take-out Asian, skip the call and DIY with our healthier, quick crave-worthy indulgence. Here’s our easy New Zealand-style shrimp & veggie stir fry recipe, where you recreate the magic of a great takeout meal right in your very own kitchen.  And, you get to control with ingredients.

Start with either our Tamarillo Grill Sauce (click HERE to order), Korean Grill Sauce (click HERE to order), or the Vietnamese Stir Fry Sauce (click HERE to order) as your flavor base.  Then, feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple recipe packs a flavor punch that will bring the dish together quickly, no matter what.  And that last splash of Tamarillo vinegar (click HERE to order) really makes this dish go from good to great.

Tamarillo – The Undiscovered Super Fruit

The Serious Foodie Handcrafted Vinegar is made from tree ripened Tamarillos (click HERE to order).  You might not be familiar with Tamarillo, but our friends in New Zealand have adopted it as one of their go-to ingredients. It is rich in vitamins, minerals, antioxidants and, most importantly, full of flavor.  You can explore more about Tamarillo on Wikipedia, or check out our friends at the New Zealand Tamarillo Growers Associate.

The essence of the tamarillo is captured in the Serious Foodie Tamarillo vinegar.  This vinegar can be used on it own, or used in sauces, marinades, and as a deglazing base on poultry, pork, or beef. It’s unlike anything else you’ve ever tasted. The Tamarillo has an exotic flavor mix of tomato, raspberry, and sour cherry.  It is a super fruit, with a similar nutrient profile to blackberries.  The tamarillo characteristics, especially the rich deep red color are well preserved in this fantastic vinegar. Tamarillo vinegar has many uses, in vinaigrettes for dark leafy or meat salads, or to simply add a splash of flavor, like in this New Zealand-style shrimp & veggie stir fry recipe.

How to Use Tamarillo

Want more uses for Tamarillo vinegar, or the New Zealand Tamarillo Grill Sauce?  Check out these recipes:

• Clean Out Your Fridge Salad
• Vinegar in Cocktails – Spice Up Your Drink
• Brussels sprouts with Tamarillo Vinegar
• Tamarillo Mahi-Mahi
• Healthy & Quick Crispy Tofu – New Zealand Style

Healthy Quick Stir Fry with a Splash of Exotic

Any combination of vegetables that will stir fry (hold flavor and texture) will work in this recipe. Chicken or tofu is an easy substitute for the protein - if you use beef or pork, you might want to thin-slice and marinate in the sauce for 2-4 hours before cooking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Asian

Servings 4 people

Ingredients

  

• 1 pound large, extra large, or jumbo shrimp de-veined, shells removed
• 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade You can also use the New Zealand tamarillo grill sauce
• 2 tablespoons vegetable oil canola, peanut, or safflower works best
• 1 pound broccoli flowerettes if large, cut each in hal
• 1/2 pound baby carrots cut in half
• 3 green scallions, sliced on the bias save about 1/4 of the greens to garnish
• 1/2 cup shredded purple cabbage
• 2 tablespoons Serious Foodie Tamarillo Vinegar
• Salt and pepper to taste
• Cooked Soba noodles or brown rice

Instructions

 

• After cleaning the shrimp, place in a bowl and add about 1/4 of the Korean Grill Sauce and Marinade, and toss the shrimp to completely coat. Cover, then place back in the refrigerator for at least 1 hour (best if overnight).
• Place the oil in a wok or large frying pan, and put on high heat. Stir fry all the vegetables. Remove temporarily. Salt and pepper to taste.
• Add the shrimp to the hot pan, and stir fry until done (about 5 minutes - when the shrimp are evenly pink). Add back the vegetables, and the remaining Korean Grill Sauce. Heat evenly, stir in 2 tablespoons or more of the Tamarillo Vinegar, and remove from heat.
  
• Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.