Spicy Black Pepper Shrimp Stir Fry
Servings: 4
Calories: 249kcal
Ingredients
Sauce:
- ¼ cup tamari or soy sauce or coconut aminos
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoon black pepper
- 2 teaspoon maple syrup or honey, melted
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Stir Fry:
- 1 lb shrimp peeled and deveined
- 2 tablespoon avocado oil
- ¼ teaspoon fine sea salt plus additional, to taste
- 8 oz broccoli chopped (about 4 cups or 1 crown)
- 1 red onion thinly sliced (about 1 and ½ cups)
- 1 bell pepper thinly sliced (about 1 cup)
- 2 cups snow peas
For Serving:
- prepared rice or cauliflower rice
- sliced green onions
Instructions
- Whisk all of the sauce ingredients together in a small bowl until well combined and then set aside.
- Heat a large frying pan or wok over medium high heat. Add 1 tablespoon of oil to coat then add the shrimp and ¼ teaspoon of salt. Cook for 3-4 minutes, stirring occasionally until cooked through pink and opaque. Remove to a plate.
- Add an additional tablespoon oil followed by the broccoli, pepper, peas and onions. Let cook for 5-8 minutes until nearly softened, stirring frequently.
- Add the shrimp and sauce to the pan. Stir to coat and then cook for 1-2 additional minutes until heated through.
- Serve hot over rice as desired with your choice of toppings.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Vegetables
Feel free to use whatever vegetables you have on hand- you need about 8 cups total.
*Nutrition calculated for stir fry and sauce only. Does not include rice or toppings.
Nutrition
Calories: 249kcal | Carbohydrates: 18g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1115mg | Potassium: 744mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1823IU | Vitamin C: 120mg | Calcium: 141mg | Iron: 3mg
