YOUR SOLIN GENERATED RECIPE
Garlic Shrimp Stir Fry with Mixed Vegetables
Wok-seared shrimp and garden vegetables tossed with aromatic garlic and ginger, finished with a drizzle of savory, umami-rich coconut aminos.
INGREDIENTS
5.5 ounces Large Shrimp, peeled and deveined
1 large Egg
1 cup Broccoli Florets
1/2 cup Red Bell Pepper, sliced
1/2 cup Sugar Snap Peas
3/4 tablespoon Avocado Oil
2 tablespoons Coconut Aminos
3 cloves Garlic, minced
1 teaspoon Fresh Ginger, grated
1 cup Cauliflower Rice
PREPARATION
Pat the shrimp dry with a paper towel and season lightly with a pinch of sea salt.
Heat half of the avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp to the pan and sear for 2 minutes per side until they are pink and opaque, then remove them from the pan and set aside.
Whisk the egg in a small bowl and pour it into the hot pan, scrambling quickly until just set, then remove and set aside with the shrimp.
Add the remaining avocado oil to the pan along with the broccoli, bell peppers, and snap peas.
Stir-fry the vegetables for 3 to 4 minutes until they are vibrant and tender-crisp.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aroma is released.
Return the cooked shrimp and scrambled eggs to the pan and pour the coconut aminos over the mixture.
Toss everything together for 1 minute to ensure the sauce coats the ingredients and everything is heated through.
Steam the cauliflower rice in a separate pan or microwave until tender, and serve the shrimp stir fry immediately over the top.