Shrimp Stir Fry with Honey-Teriyaki Sauce
Shrimp Stir Fry with Honey-Teriyaki Sauce! What do you do when you have a ton of broccolini and cabbage left from a previous recipe? Clearly, you make stir fry! Not even kidding, this probably stole the show at my house this week (and I cook A LOT).
I was able to get this meal on the table in just under a half hour! I probably could have saved another 5 minutes by buying the cabbage pre-shredded...but where's the fun in that?
•1/2 lb wild-caught Jumbo Shrimp, pre-peeled and deveined
•1/2 of a small green cabbage (roughly 3 1/2 cups when shredded)
•1 large carrot, diced
•2 green onions, chopped (whites and greens)
•1/2 bunch Broccolini
•3 tbsp Coconut Aminos
•1 tbsp Raw Honey
•1/4 tsp ginger
•2/4 tsp sea salt, divided (+ a “dash”)
•1 tsp + 1/4 tsp garlic powder, divided
•2 tbsp coconut oil, divided
- In a wok, melt 1 tbsp coconut oil. Add the shrimp, dust with a dash of sea salt. Cover and cook on low-medium until shrimp is pink and slightly firm to the touch. Remove shrimp from wok.
- While shrimp is cooking, prepare vegetables: shred cabbage using a with a food processor. TIP: save even time by buying pre-shredded; dice the carrot, chop the onions, and remove the last inch from the Broccolini stems.
- Add the remaining coconut oil to wok and melt over medium heat. Add all vegetables except the green onions, and sprinkle with 1/4 tsp sea salt and 1/4 tsp garlic powder. Cover and cook until Broccolini and carrots are crisp tender, approx 10-12 minutes (check frequently as to not overcook).
- While the vegetables are cooking in the wok, prepare the Teriyaki sauce: in a bowl, combine the coconut aminos, honey, crushed ginger and remaining sea salt and garlic powder. Combine well.
- Add the shrimp and teriyaki sauce to the wok, stir well and serve!