This teriyaki shrimp stir-fry is one of the easiest meals that is packed with veggies and protein and, of course, the gut-loving magic of bone broth.
For the stir fry:
- 1 1/4 lbs large shrimp peeled and deveined
- 3 cups of vegetables (we used snow peas)
- Salt and pepper to taste
- 1 tablespoon coconut oil
- Optional garnishes: sliced green onions and sesame seeds
For the sauce: Place the coconut aminos, broth, sugar, garlic, ginger, honey and sesame oil in a small pot over medium-high heat.
Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
Mix the arrowroot powder with 2 tablespoons of broth until dissolved. Add the arrowroot mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
For the stir fry: Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of broth and cook, until broth has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium-high heat until warmed through.
Garnish with sesame seeds and sliced green onions if desired.