Keto Chinese Stir-Fried Shrimp and Vegetable Medley in Creamy Sesame Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 1/2 cup green onions, chopped
• 1/4 cup sesame seeds
• 3 tbsp coconut oil
• Salt and pepper to taste For the sauce:
• 1/4 cup almond butter
• 2 tbsp coconut aminos
• 2 tbsp water
• 1 tbsp white vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp minced garlic
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together all ingredients for the sauce until smooth. Set aside.
2. Heat 2 tbsp of coconut oil in a large wok or skillet over medium high heat. Add shrimp, season with salt and pepper, and cook for about 3 minutes on each side, or until pink and opaque. Transfer to a plate and set aside.
3. In the same wok, add another tbsp of coconut oil. Stir fry broccoli and sugar snap peas for 2 3 minutes, or until crisp tender. Add green onions and cook for another minute.
4. Return shrimp to the pan, pour in the prepared sauce, and stir well to coat all ingredients evenly. Cook for an additional 1 2 minutes, or until sauce thickens slightly. Sprinkle with sesame seeds and remove from heat.
5. Serve over a bed of cauliflower rice or alongside your favorite Keto friendly side dish.

Chef’s Insight

To achieve the perfect balance of flavors, adjust seasonings according to personal preference, adding more salt, pepper, or coconut aminos as desired.

Notes

Feel free to substitute any vegetables you prefer or have on hand.