Spicy Shrimp Stir-Fry with Coconut Aminos

Ingredients

• 1 lb Shrimp
• 1 cup Broccoli Florets
• 1 each Bell Pepper
• 1 cup Carrots
• 1/4 cup Coconut Aminos
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1/2 teaspoon Red Pepper Flakes
• 2 each Green Onions

Instructions

1. 1Prepare the 1 lb shrimp by peeling and deveining them. Pat the shrimp completely dry with paper towels. Cut the 1 each bell pepper into 1-inch pieces. Cut the 1 cup carrots into 1/2-inch thick rounds. Cut the 1 cup broccoli florets into bite-sized pieces. Finely mince the 1 tablespoon ginger and the 2 cloves garlic. Thinly slice the 2 each green onions, separating the white and green parts.
2. 2In a small bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil to create the sauce.
3. 3Heat a large wok or skillet over medium-high heat until it reaches 375°F (190°C). Add the minced 1 tablespoon ginger and 2 cloves garlic and stir-fry for 30 seconds until fragrant.
4. 4Add the prepared 1 lb shrimp to the hot wok. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C). Remove the shrimp from the wok and set aside.
5. 5Add the 1 cup broccoli florets, 1 each bell pepper pieces, and 1 cup carrot rounds to the hot wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. They should still have a slight bite.
6. 6Return the cooked 1 lb shrimp to the wok with the vegetables. Pour the prepared sauce mixture over everything. Add the 1/2 teaspoon red pepper flakes and the white parts of the 2 each green onions. Stir well to combine.
7. 7Bring the mixture to a simmer over medium-high heat. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients. Serve immediately, garnished with the green parts of the 2 each green onions. This dish is best served over rice.

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