Ingredients:

  • 1/3 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp Sriracha
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 lb large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 large red bell pepper, thinly sliced
  • 1 cup sliced carrots
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, Sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch is fully dissolved.
  2. Heat 1 tbsp of avocado oil in a wok or large cast-iron skillet over medium-high heat until shimmering.
  3. Season shrimp with salt and pepper. Add them to the pan in a single layer and sear for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
  4. Add the remaining 1 tbsp of oil to the same pan. Add carrots and broccoli, stir-frying until they begin to soften.
  5. Add the sliced red bell pepper and snap peas, stir-frying for another 2-3 minutes to maintain a tender-crisp texture.
  6. Stir in the minced garlic and grated ginger, cooking for 30-60 seconds until aromatic.
  7. Return the seared shrimp to the pan and pour the prepared spicy sauce over the mixture.
  8. Toss everything together for 1-2 minutes until the sauce thickens into a mahogany glaze and coats the ingredients evenly.
  9. Garnish with toasted sesame seeds and sliced green onions before serving.