NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 tsp Arrowroot powder

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

2 tsp Raw honey

1 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Pat the shrimp dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

  In a small jar or bowl, whisk together the raw honey, coconut aminos, minced garlic, and grated fresh ginger to create the glaze.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the shrimp to the skillet and sear for 2 minutes per side until they turn pink and develop a slight golden crust, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3 to 4 minutes until they are tender-crisp and bright.

• 6

  Return the cooked shrimp to the skillet and pour the honey-garlic glaze over the shrimp and vegetables.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy, coating every piece evenly.

• 8

  Divide the warm cooked brown rice into bowls and top with the shrimp stir-fry, finishing with a garnish of sesame seeds and sliced green onions.