NUTRITION

SERVINGS

INGREDIENTS

8.5 oz shrimp

1.25 cups cooked jasmine rice

2 cups frozen stir-fry vegetable mix

1.5 tbsp avocado oil

1.5 tbsp honey

2 tbsp low-sodium tamari

1 tbsp sriracha

1 tbsp rice vinegar

1 tsp toasted sesame oil

3 cloves garlic

1 tbsp fresh ginger

0.5 oz roasted cashews

1 tsp sesame seeds

1 pinch red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the honey, low-sodium tamari, sriracha, rice vinegar, and toasted sesame oil to create the stir-fry sauce.

• 2

  Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the shrimp to the pan and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp from the pan and set aside.

• 4

  Add the remaining 0.5 tablespoon of avocado oil to the same pan and stir-fry the frozen vegetables for 4-5 minutes until tender-crisp and heated through.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 6

  Return the shrimp to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Divide the cooked jasmine rice into bowls and top with the shrimp and vegetable mixture.

• 8

  Garnish with roasted cashews, sesame seeds, and a pinch of red pepper flakes before serving.