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Published on May 19, 2020

seafood stir-fry

Recipe: Seafood Stir Fry in Coconut Vodka Sauce

Seafood should be a treat. Plus, its good-for-you nature goes through the roof when served over spaghetti-squash “noodles.” If you don’t have them, try a veggie-based pasta or one that is whole-grain.

Seafood Stir Fry in Coconut Vodka Sauce

Ingredients

  • 20 medium tail-off shrimp, deveined
  • 2 (about 6-8 ounces) fillets orange roughy, cut into 1-inch cubes (Note: you can use other firm white-flesh fish instead, such as tilapia. Frozen varieties are fine.)
  • 10-12 medium asparagus chopped into 1-inch pieces season with salt and pepper
  • 4 sweet peppers, sliced
  • ¼ cup sun-dried tomatoes 
  • 1 medium spaghetti squash
  • 1 small jar organic marinara sauce (Note: use a prepared vodka-marinara sauce if available at your store. If not, use a marinara with no sugar added.)
  • 1 cup unsweetened coconut yogurt
  • 3 cloves garlic
  • ½ tablespoon shredded ginger
  • 1 tablespoon fennel
  • 1 tablespoon cilantro
  • 1 tablespoon fresh parsley chopped
  • 1 lemon
  • Tajin (brand) seasoning (You can substitute with key lime citrus fish seasoning, salt, pepper and ground chili powder)
  • Salt and pepper
  • Avocado oil for sautéing (or other healthy oil)

Directions

  1. Rinse seafood and place in a small bowl. Squeeze juice of one lemon on top. Add Tajin, salt and pepper and toss to coat.
  2. Preheat oven to 350 degrees F.
  3. Cut squash in half, scoop out the seeds and score the flesh about every half-inch. Drizzle with toasted sesame oil and season with salt and pepper. Place the squash skin-side down on a shallow baking pan. Cover with foil and bake for 90 minutes.
  4. Remove squash from oven and set aside.
  5. In a large skillet, heat avocado oil and briefly cook fresh chopped herbs and garlic.
  6. Add chopped asparagus, peppers and sun-dried tomatoes. Stir-fry for two minutes, then add seafood and cook another 2-3 minutes. Reduce heat to simmer.
  7. Add marinara sauce and simmer until flavors are combined, about 10 minutes. Add unsweetened coconut yogurt and serve over spaghetti squash.

Makes about 4 servings. Recipe comes from the Avera Medical Group Integrative Medicine nutrition team.

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