Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp garlic powder
  • 2 tbsp avocado oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium zucchini, quartered and sliced
  • 4 oz button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Whisk the finishing sauce ingredients (soy sauce, honey, sriracha, cornstarch, and water) together in a small cup until the cornstarch is fully dissolved.
  2. Heat 1 tbsp of avocado oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside.
  3. In the same skillet, add the remaining 1 tbsp of oil. Sauté bell peppers and mushrooms for 3 minutes. Add zucchini, garlic, and ginger, cooking for another 3–4 minutes until tender-crisp.
  4. Return the seared shrimp and juices to the skillet. Pour the finishing sauce over the mixture and stir constantly for 1–2 minutes until the sauce thickens into a glossy glaze.