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Sesame Shrimp and Zucchini Stir Fry

Servings: 4

Ingredients

  • 2 Tbsps avocado oil divided
  • 1-1/2 lbs medium raw shrimp peeled and deveined
  • 1/4 cup coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
  • 1/4 cup broth or stock
  • 1 1/2 Tbsps arrowroot powder or cornstarch
  • 1 Tbsp raw honey or pure maple syrup
  • 2 tsps sesame oil
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp minced fresh ginger
  • 2 medium-large zucchinis sliced into 1/4-inch thick half moons, skin on
  • 2 tsp sesame seeds
  • 2 green onions sliced

Instructions

  • In a large bowl whisk the coconut aminos, broth, cornstarch, honey, sesame oil, garlic, and ginger. This is your stir fry sauce.
  • Preheat 1 Tablespoon of avocado oil in a large skillet over medium heat. Cook the shrimp until they turn pink and opaque in the center with a nicely browned outer, then quickly transfer them into the bowl with your stir fry sauce.
  • In the same preheated skillet add the remaining 1 Tablespoon avocado oil and stir fry the zucchini for 2 minutes.
  • Return your cooked shrimp together with all the sauce left at the bottom of the bowl into the skillet with the zucchini.
  • Cook for 2 minutes more, stirring frequently; The sauce will thicken pretty quickly and coat the shrimp and zucchini.
  • Garnish with sesame seeds and green onions.
  • Serve over cauliflower rice, brown rice, or quinoa if desired.
  • Enjoy!