NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces raw Shrimp, peeled and deveined

1 cup Broccoli florets

1 cup Sugar Snap Peas

1 tablespoon Avocado Oil

1 teaspoon Toasted Sesame Oil

1 tablespoon Tamari Soy Sauce

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season lightly with a pinch of sea salt.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the shrimp in a single layer and sear for 2 minutes per side until they are pink and opaque, then transfer them to a plate and set aside.

• 4

  In the same skillet, add the broccoli florets and snap peas with a tablespoon of water, then cover with a lid for 2 minutes to steam-tenderize the vegetables.

• 5

  Remove the lid and push the vegetables to the side, adding the minced garlic and grated ginger to the center of the pan to sauté for 30-60 seconds until fragrant.

• 6

  Return the seared shrimp to the pan and pour in the tamari and toasted sesame oil.

• 7

  Toss everything together for 1 more minute until the sauce is well combined and the vegetables are coated in a glossy, savory glaze.