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
Directions
- 1
In a large bowl whisk the coconut aminos, broth, cornstarch, honey, sesame oil, garlic, and ginger. This is your stir fry sauce.
- 2
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.
- 3
In the same preheated skillet add the remaining 1 Tablespoon avocado oil and stir fry the zucchini for 2 minutes.
- 4
Return your cooked shrimp together with all the sauce left at the bottom of the bowl into the skillet with the zucchini.
- 5
Cook for 2 minutes more, stirring frequently; The sauce will thicken pretty quickly and coat the shrimp and zucchini.
- 6
Garnish with sesame seeds and green onions.
- 7
Serve over cauliflower rice, brown rice, or quinoa if desired.
- 8
Enjoy!