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Wellness / February 26, 2017

Recipe: Skottle Shrimp & Veggie Stir-Fry

Written by: Alix Brossette

This stir-fry takes just a few minutes to make, and its ingredients can easy be transported in a cooler. That makes it a great option for any base camp… and a welcome change from campground staples like bratwurst, fajitas, and s’mores.

This recipe was written to be cooked on the Tembotusk Skottle camp stove, but it’s not hard to adapt it for a wok or a regular grill. It can also be cooked with chicken, beef, or salmon—just adjust the cooking times accordingly.


Nutritional info (per serving): 

  • Total calories: 247
  • Total fat: 5 grams
  • Total carbohydrates: 28 grams
  • Total protein: 12 grams



  • 1 tbsp. toasted sesame oil
  • 1 ½ lbs. gulf shrimp, peeled and deveined
  • 1 red bell pepper, julienned
  • 1 9oz bag shredded carrots
  • 4 medium heads broccoli, chopped
  • 1 cup low sodium vegetable or seafood stock (see notes at bottom)
  • ½ cup coconut aminos (see notes at bottom)
  • ¼ cup Sriracha sauce
  • 3 tbsp. rice vinegar
  • 2 tbsp. tapioca flour
  • ½ – 1 tsp. red chili flakes
  • Optional garnishes: cilantro, green onion, crushed peanuts and/or sesame seeds


  • In a small bowl, whisk together coconut aminos, Sriracha, rice wine vinegar, and tapioca flour; set aside.
  • Heat sesame oil in base of the Skottle over medium high heat.
  • Add bell pepper, carrots and broccoli, stir to combine and then cover for 2 minutes. Remove cover and stir again. Repeat this process until vegetables are softened—about 7 minutes total.


  • Once the vegetables are softened, push them to the outer rim of the Skottle surface and place the shrimp in a single layer in the center of the Skottle
  • Let the shrimp cook on one side until slightly browned and crusted. Flip and repeat on the other side until shrimp are cooked through.
  • Toss the vegetables with the shrimp and then pour the sauce over. Toss again to coat the shrimp and vegetables with the sauce and then turn the heat up to medium-high. Let the sauce come to a low boil and thicken slightly, and then stir again to coat the shrimp and vegetables.
  • Toss with red chili flakes and sesame seeds (if using) and serve with desired garnishes.


  • If using seafood stock, I suggest buying stock made from your local fishmonger or the grocery store fishmonger, as opposed to one that is “boxed.” If you cannot access a high quality seafood stock, I suggest sticking to low sodium vegetable broth. I like Pacific brand best, as they do not add any oils, etc. to their stocks.
  • You will find coconut aminos in the Asian Foods section of your grocery store. They’re an excellent substitute for soy sauce—lower in sodium and soy-free, which is always a plus! My preferred brand is Coconut Secrets. 

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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