Shrimp Stir Fry with Honey-Teriyaki Sauce

Shrimp Stir Friy with Honey Teriyaki Sauce.jpg

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

  1. 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.
     
  2. 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.
     
  3. 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).
     
  4. 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.
     
  5. Add the shrimp and teriyaki sauce to the wok, stir well and serve!