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Super-Easy Shrimp Stir-fry
Ingredients:
·
1 lb shrimp, peeled and deveined
·
1 Tbsp avocado oil, or olive oil
·
sea salt and fresh ground black pepper, to taste
·
2 med-large, crisp zucchini, chopped
·
1 red bell pepper, sliced
·
1 yellow bell pepper, sliced
Homemade Stir-Fry Sauce:
·
1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos(my
favorite is the coconut aminos)
·
1 Tbsp raw honey
·
2 cloves fresh garlic, grated
·
1″ fresh nob ginger, peeled and grated
·
1 tsp chili flakes (optional)
·
1 Tbsp sesame seeds
Instructions:
1. In a small bowl, whisk
together all sauce ingredients.
2. Heat oil in a large
skillet or wok over medium-high heat. Add in the shrimp then cook, stirring
occasionally until cooked through, about 3-4 minutes.
3. Stir in the veggies
and cook for 2-3 minutes more.
4. Pour your sauce over
top and stir to coat the shrimp and veggies.
5. Serve immediately over
brown rice, cauliflower rice, or quinoa. OR
6. Keep refrigerated in
airtight containers for up to 4-5 days or freeze for up to 2 months.
This article and recipe adapted from this site
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