Chili Garlic Shrimp Stir-Fry

 Author: Rachel Maser

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 4 cups of mixed stir-fry vegetables of your choice (I used fresh snap peas, shredded carrots, and shredded beets)
• sea salt, to taste, about 1/4 teaspoon each
• 1 tsp chili flakes, or to taste
• 4 fresh garlic cloves, minced or pressed
• 2 Tbsps sesame oil, or avocado oil, divided
• 2 Tbsps sliced green onions/scallions
• 1 Tbsp sesame seeds
• 1/4 cup low-sodium soy sauce, or coconut aminos, or Bragg's liquid aminos

Optional: 2 cups cooked brown rice or quinoa

Instructions

1. Heat half of the oil in a large skillet or wok over medium-high heat.
2. Add in your veggies and season with a pinch of sea salt and pepper.
3. Stir fry for 3-5 minutes or until vegetables are crisp tender.
4. Remove veggies from the skillet and set aside.
5. Heat remaining oil in that same skillet over medium-high heat.
6. Add in garlic and chili flakes and cook for 1 minute, stirring constantly, just until fragrant.
7. Stir in your shrimp and cook for 2-3 minutes, or until just cooked through.
8. Return the veggies back to the skillet, then drizzle soy sauce/coconut aminos over the top of everything.
9. Stir gently to combine, and cook for an additional 1-2 minutes to heat through.
10. Sprinkle with sesame seeds and sliced green onions, and serve with cooked brown rice or quinoa.
11. Enjoy!