Shrimp & Veggie Stir-Fry Bowl

Ingredients

• 1 tsp (5 ml) olive oil
• 7 oz (200 g) shrimp, peeled and deveined
• 1/2 cup (45 g) broccoli florets
• 1/4 red bell pepper, sliced (35 g)
• 1/4 small onion, sliced (25 g)
• 1/4 carrot, julienned (20 g)
• 1 garlic clove, minced (3 g)
• 1 tbsp (15 ml) coconut aminos
• 1 tsp (5 ml) sesame oil
• 1 tsp (3 g) cornstarch mixed with 1 tbsp water, optional
• Pinch of salt and black pepper
• 1/2 tsp sesame seeds

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Method

1. Heat the olive oil in a skillet over medium-high heat.
2. Add the shrimp and cook for 2–3 minutes, until pink. Lift them out.
3. Add the broccoli, pepper, onion, and carrot and stir-fry for 5–6 minutes, until tender-crisp. Add the garlic for the last 30 seconds - it burns fast.
4. Return the shrimp, add the coconut aminos and sesame oil, and stir well.
5. Simmer for 1 minute, until the sauce coats the vegetables, stirring in the cornstarch mix if you want the sauce to cling. Season and sprinkle with the sesame seeds.