Ingredients
1 lb shrimp, peeled and deveined
1 Tbsp avocado oil, or olive oil
sea salt and fresh ground black pepper, to taste
2 med-large, crisp zucchini, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup Low Sodium Soy Sauce
1 Tbsp raw honey
2 cloves fresh garlic, grated
1" fresh nob ginger, peeled and grated
1 tsp chili flakes (optional)
1 Tbsp sesame seeds
Instructions
- In a small bowl, whisk together all sauce ingredients.
- Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes.
- Stir in the veggies and cook for 2-3 minutes more.
- Pour your sauce over top and stir to coat the shrimp and veggies.
- Serve immediately over brown rice, cauliflower rice, or quinoa. OR
- Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.
Recipe courtesy of cleanfoodcrush.com!
