This quick and easy stir fry is savory, spicy and naturally sweet. The sauce is a delicious blend of soy, garlic, ginger and maple syrup instead of the typical honey or sugar… plus some red chili flakes for heat. Serve over rice, noodles or cauliflower rice for an energizing and satisfying meal.
- 1 lb jumbo or large raw shrimp (, frozen, peeled and deveined, tails removed)
- 3 large carrots (, peeled and sliced into 1/4″ thick coins (about 2 cups))
- 2 cups snow peas (, strings removed)
- 1 tbsp Avocado oil
- 1/4 cup 100% Pure Maple Syrup from Canada
- 1/4 cup Tamari
- 2 tbsp minced garlic
- 2 tsp fresh minced ginger
- 1/4 tsp red pepper flakes ((optional))
- 1 tbsp sesame oil
- 1 scallion (, thinly sliced)
- 2 tbsp sesame seeds
- To defrost shrimp, place in a colander in the sink and run under cold water until thawed, about 3 minutes.
- Meanwhile, add the ingredients for the marinade to a medium bowl. Stir to combine.
- Add the defrosted shrimp and half of the marinade to another medium bowl or resealable plastic bag. Cover or seal and put in the fridge to marinate for 10 minutes.
- In a large pan or wok, heat half of the avocado oil over medium-high heat. Sear the shrimp for about 1 minute per side. Move the shrimp to a plate and cover with another plate to keep warm.
- Turn the heat down to medium. Add the other half of the avocado oil to the pan. Add the snow peas and carrots and sauté for 1 minute.
- Add the rest of the marinade and sauté until vegetables are tender-crisp and sauce starts to thicken, about 2 minutes.
- Add the shrimp back to the pan and stir to warm. Add the sesame oil and stir. Sprinkle with green onion and sesame seeds.
Serving suggestion: this recipe is delicious over rice, noodles or cauliflower rice. Enjoy!