Ingredients

The following ingredients have 4 Servings
  • 1 lb Large Shrimp peeled and deveined
  • 1 Yellow Pepper sliced thin
  • 1 Sweet Onion sliced thin
  • I head Broccoli chopped
  • 1/4 head of Red Cabbage chopped
  • 2 Tbs Coconut Oil
  • 1/4 cup Rice Vinegar
  • 1/4 cup Tamari or gluten free Soy Sauce
  • 2 Tbs Sesame Oil
  • 2 tsp Truvia Brown Sugar
  • 2 cloves minced Garlic
  • Sesame Seeds for garnish

Instruction

  • Mix together Rice Vinegar, Tamari, Sesame Oil, Brown Sugar and Garlic
  • Add Shrimp to a deep dish and pour half of the marinade over it, save the other half of the marinade for cooking
  • Refrigerate the Shrimp in the marinade for 30 minutes, don’t marinate longer than this or the Shrimp will start to break down
  • Add Coconut Oil to a large skillet or wok
  • Heat over med/high heat until oil starts shimmering
  • Add Shrimp along with the sauce it was marinating in and cook 3-4 minutes or until cooked all the way through
  • Remove Shrimp from pan and set aside
  • Add Yellow Pepper, Onion, Broccoli, and Red Cabbage to skillet
  • Cook 6-8 minutes or until Broccoli pierces easily with a fork
  • Add Shrimp back to skillet and pour in remaining sauce that was set aside
  • Mix well with tongs to make sure the sauce coats everything for 1-2 minutes
  • Remove from heat and serve over rice or noodles
  • Sprinkle Sesame Seeds for garnish
  • Enjoy!