Garlic Shrimp Stir-Fry
Servings: 4
Ingredients
For the Sauce:
- 1/4 cup tamari or soy sauce
- 1/4 cup low sodium chicken broth
- 2 teaspoon toasted sesame oil
- 1 tablespoon honey
- 6 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon tapioca flour
For the Stir-Fry:
- 2 tablespoon avocado oil
- 1 head broccoli, cut into small florets
- 1 red bell pepper, core removed and thinly sliced
- 1/2 red onion, peeled and thinly sliced
- 1 pound shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- chili oil, optional, for serving
Instructions
- In a small bowl, whisk together tamari, chicken broth, sesame oil, honey, garlic, ginger, and tapioca flour. until well combined. Set aside.
- Heat the oil in a large, deep nonstick skillet set over medium heat. Add the broccoli, bell peppers, and red onions. Cook, stirring, until the veggies are slightly tender, 4 to 5 minutes.
- Add the shrimp, salt, and pepper and continue to cook, tossing, until they begin to turn pink (they don’t need to be fully cooked yet).
- Add the sauce and cook, tossing often, until the shrimp is cooked through, the sauce has thickened, and the shrimp and veggies are is well coated in the sauce, about 4 minutes.
- Serve alone or over rice with a drizzle of chili oil, if desired.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1534mg | Potassium: 461mg | Fiber: 1g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 1mg