Shrimp Stir Fry

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

⅓ cup water (or chicken broth*)

⅓ cup low sodium soy sauce

2 tablespoons honey

2 teaspoons sesame oil

2 tablespoons minced fresh ginger

4 cloves garlic (minced)

2 teaspoons cornstarch

⅛ teaspoon crushed red pepper flakes (or to taste*)

2 ½ tablespoons olive oil (or avocado oil, divided)

1 ½ pounds large shrimp (peeled and deveined, tail on or off)

2 carrots (julienne cut)

1 red bell pepper (thinly sliced)

8 ounces sugar snap peas

4 green onions (white and light green parts only, chopped)

4 cups cooked rice

sesame seeds (optional)

Directions

Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.

Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.

Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.

Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.

Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.

Nutrition

• Calories: 524 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Cholesterol: 214 mg
• Sodium: 1759 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 4 g
• Total Sugars: 14 g
• Protein: 32 g