Easy Shrimp Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

3 tablespoons sesame oil

1 pound shrimp, deveined and shelled (or tail on), wild caught if possible

1 pound broccoli or broccolini (stem on), about 4 cups

2 bell peppers, any color

4 ounces shiitake mushrooms (optional)

2 green onions

1 tablespoon minced ginger, optional

1/4 cup soy sauce (or tamari or coconut aminos)

6 tablespoons water

1 tablespoon rice vinegar

2 tablespoons coconut sugar

1 tablespoon yellow or white miso

2 teaspoons cornstarch (or arrowroot powder)

1/4 teaspoon garlic powder

Directions

Thaw the shrimp, if frozen.

Chop the veggies

Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on).

Make the stir fry sauce

Whisk together all ingredients until a smooth sauce forms.

Cook the vegetables

In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.

Cook the shrimp

Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp, green onions and ginger (optional). Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.

Nutrition

• Calories: 294
• Total Fat: 11.6 g
• Saturated Fat: 1.6 g
• Trans Fat: 0 g
• Cholesterol: 182.5 mg
• Sodium: 596.7 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5.1 g
• Total Sugars: 12.7 g
• Protein: 28.4 g