Shrimp Stir Fry with Honey Garlic Sauce

Stir Fry:
1 tbsp Olive Oil
1 lb Shrimp, raw
2 Zucchini sliced in 1-2 inch wedges
4 cups, Broccoli florets
2 tsp crushed red pepper flakes
1 dash Salt
2 tbsp chopped Fresh Chives

Sauce:
2 tbsp Coconut Aminos
1/2 cup Honey
2-3 Tbsp Lime Juice
1-2 cloves Garlic
1 tbsp Olive Oil
1/3 cup chopped Cilantro
1/2 tbsp Sesame Seeds
1 dash Pepper, black

I serve this over 1/2 cup cooked whole wheat couscous, brown rice or quinoa. Grains are not included in the nutritional calculations.

Yes this meal has non-refined sugars/carbs but most of the sauce stays in the pan after coating the veggies and shrimp so it actually isn't as high as the nutritional calculations state unless you pour the remaining sauce over your grains. You won't need to do that to get great flavor.

I roast the vegetables instead of cooking them in the wok/pan because the roasting gives them an additional nutty flavor that melds well with the sauce and sesame seeds.

spread prepped vegetables on a baking sheet.
sprinkle broccoli with red pepper flakes
sprinkle entire pan with a pinch of salt
Bake/Roast at 350 for 40-45 minutes

While veggies are baking prepare the sauce in a small saucepan. First add oil and chopped garlic. Cook on medium low heat 2-3 minutes (don't brown the garlic). Add honey, aminos (can replace with soy sauce), lime juice, pepper and sesame seeds. Cook for about 4-5 minutes until the edges start to bubble. Remove from heat and mix in fresh cilantro.

Once broccoli and zucchini are done, remove from oven. In a large skillet or wok, add remaining olive oil. Cook shrimp on medium heat for about 2 minutes and then flip. Add veggies to the pan and pour sauce over everything. Toss in sauce for 1-2 minutes ( you don't want to overcook the shrimp). Turn off the heat and sprinkle with chives. Serve immediately.

Serving Size: 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user DRUSHKA26.