Coconut Shrimp Stir-Fry

Ingredients

For the Coconut Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• Salt and black pepper to taste

For the Stir-Fry Vegetables:

• 2 cups broccoli florets
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas, trimmed
• 1 cup baby corn, halved
• 2 green onions, sliced

For Serving:

• Cooked brown rice or cauliflower rice

Instructions

1. In a bowl, whisk together coconut milk, soy sauce, honey or maple syrup, lime juice, salt, and black pepper to create the coconut sauce. Set aside.

2. In a large skillet or wok, heat coconut oil over medium-high heat.

3. Add minced garlic and grated ginger to the skillet. Sauté until fragrant.

4. Add shrimp to the skillet and cook until they turn pink and opaque.

5. Pour the coconut sauce over the shrimp and stir to coat.

6. In the same skillet, add broccoli, bell pepper, carrot, snap peas, and baby corn. Stir-fry the vegetables until they are crisp-tender.

7. Combine the cooked shrimp with the stir-fried vegetables in the skillet. Toss to combine and coat everything in the coconut sauce.

8. Stir in sliced green onions.

9. Serve the Coconut Shrimp Stir-Fry over cooked brown rice or cauliflower rice.

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Enjoy this vibrant and tropical stir-fry that brings a taste of the islands to your dinner table!