Super-Easy Shrimp Stir-Fry for Clean Eating Meal Prep!

makes 2-3 servings
Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 Tbsp avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste
• 2 med-large, crisp zucchini, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

Homemade Stir-Fry Sauce:

• 1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
• 1 Tbsp raw honey
• 2 cloves fresh garlic, grated
• 1″ fresh nob ginger, peeled and grated
• 1 tsp chili flakes (optional)
• 1 Tbsp sesame seeds

Instructions:

1. In a small bowl, whisk together all sauce ingredients.
2. Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes.
3. Stir in the veggies and cook for 2-3 minutes more.
4. Pour your sauce over top and stir to coat the shrimp and veggies.
5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

Enjoy!
Rachel

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Super-Easy Shrimp Stir-fry

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 Tbsp avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste
• 2 med-large, crisp zucchini, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Homemade Stir-Fry Sauce:
• 1/4 cup Bragg's liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
• 1 Tbsp raw honey
• 2 cloves fresh garlic, grated
• 1" fresh nob ginger, peeled and grated
• 1 tsp chili flakes (optional)
• 1 Tbsp sesame seeds

Instructions

1. In a small bowl, whisk together all sauce ingredients.
2. Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes.
3. Stir in the veggies and cook for 2-3 minutes more.
4. Pour your sauce over top and stir to coat the shrimp and veggies.
5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

4.36

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