NUTRITION

SERVINGS

INGREDIENTS

12 oz raw shrimp

1 cup cooked brown rice

1 tbsp avocado oil

1 tsp sesame oil

3 tbsp chicken broth

1 tbsp honey

1 tbsp fresh lemon juice

1 tbsp fresh ginger

3 cloves garlic

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup carrots

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the chicken broth, honey, lemon juice, half of the minced garlic, and half of the grated ginger in a small bowl to create the sweet and tangy sauce.

• 2

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

• 3

  Add the shrimp to the wok, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque; remove the shrimp and set aside.

• 4

  In the same wok, add the remaining garlic and ginger, followed by the broccoli, bell peppers, snap peas, and carrots.

• 5

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and brightly colored.

• 6

  Return the shrimp to the wok and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and evenly coats all ingredients.

• 7

  Drizzle with sesame oil and serve immediately over the warm cooked brown rice.