Shrimp & Vegetable Stir Fry

Ingredients

For the Sauce:

• 6 tablespoons coconut aminos (I like Coconut Secret)
• 1 tablespoon honey
• 1 teaspoon fresh orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha
• 1 tablespoon arrowroot starch
• 5 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons toasted sesame seeds plus more for garnish

For the Shrimp:

• 1.5 lb. large (21/30) shrimp peeled and deveined
• 1 ½ teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 1 tablespoon avocado oil

For the Veggies:

• 1 tablespoon avocado oil
• 2 teaspoons sesame oil
• 1 red bell pepper thinly sliced
• 1 medium white onion thinly sliced
• 2 scallions ends trimmed and cut on the bias into 1” pieces
• 4 cups (about 12 oz.) broccoli florets

To garnish:

• Toasted sesame seeds
• ⅓ cup julienned fresh Thai basil

Directions

For the Sauce: 

1. In a medium bowl, add the coconut aminos, honey, orange zest, orange juice, rice vinegar, sriracha, and arrowroot starch. Whisk to combine until the starch is incorporated.
2. Add the garlic, ginger, and sesame seeds. Whisk once more to combine.

For the Shrimp: 

1. Pat the shrimp dry with paper towels—season with salt, garlic powder, and pepper.
2. In a large, tall-sided skillet, heat the avocado oil over medium-high heat.
3. Once hot, add the shrimp in an even layer. Cook for 2 minutes before flipping, and cooking for an additional 2 minutes or just until the shrimp have taken on a golden color and resemble a “c” shape. Note: they do not have to be totally cooked, as they will continue cooking in the sauce.
4. Transfer to a clean plate and set aside.

For the Veggies: 

1. To the same skillet, add 1 tablespoon of avocado oil and 2 teaspoons of toasted sesame oil.
2. Once hot, add the bell pepper, onions, scallions, and broccoli. Add the oil and cook for 4 to 5 minutes, just until the vegetables have started to become tender.
3. Add the shrimp back into the skillet along with the sauce. Stir to combine. Cook, stirring occasionally, for an additional 4 to 5 minutes, until the shrimp is fully cooked, the veggies are tender, and the sauce has thickened slightly.
4. To serve, spoon the shrimp and veggie mixture over cooked jasmine rice. Garnish with toasted sesame seeds and Thai basil. Enjoy!