NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fresh ginger

2 cloves Garlic

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the shrimp dry with a paper towel and season with sea salt and black pepper.

• 2

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

• 3

  Add the shrimp to the pan in a single layer and sear for 2 minutes per side until pink and opaque, then transfer to a plate.

• 4

  In the same skillet, add the broccoli, sliced bell pepper, and snap peas, sautéing for 4-5 minutes until tender-crisp.

• 5

  Stir in the grated ginger and minced garlic, cooking for 30-60 seconds until the mixture is fragrant.

• 6

  In a small bowl, whisk together the coconut aminos and honey, then pour the sauce over the vegetables.

• 7

  Return the shrimp to the skillet and toss everything together for 1 minute to coat thoroughly in the glaze.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.