Ingredients
Scale
24 oz Large shrimp (peeled and deveined)
3 tbsp Olive oil (divided)
6 cloves Garlic (minced)
1/2 tbsp Fresh ginger (grated)
1 large Red bell pepper (sliced)
1 1/2 cups Broccoli (bite-sized pieces)
1 cup Carrots (julienned)
1 cup Snow peas (1-inch pieces)
1/4 cup Coconut aminos (or low-sodium soy sauce)
1 tbsp Honey (or zero sugar alternative)
1/4 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Toasted sesame oil (optional)
Green onions and Sesame seeds for garnish
Instructions
- Pat the shrimp dry with paper towels.
- Heat 1.5 tbsp olive oil in a large skillet or wok over medium heat.
- Sauté garlic and ginger for 2 minutes until fragrant.
- Add shrimp and cook for 3-4 minutes until pink. Remove and set aside.
- Add remaining oil to the pan and increase heat to medium-high.
- Stir fry bell pepper, broccoli, carrots, and snow peas for 5-6 minutes until crisp-tender.
- Whisk coconut aminos, honey, salt, and pepper in a small bowl.
- Return shrimp to the pan, add the sauce, and cook for 2-3 minutes to thicken and coat.
- Stir in sesame oil and garnish with green onions and sesame seeds before serving.
Notes
- Ensure the pan is very hot before adding vegetables for the best texture.
- Do not overcook the shrimp as they can become tough.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 279 kcal
- Sugar: 7.9 g
- Sodium: 1144.7 mg
- Fat: 12.3 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.6 g
- Fiber: 4.9 g
- Protein: 25.7 g
- Cholesterol: 180 mg