Spring Cleaning Shrimp Stir Fry

Ingredient List

1/2 cup Vegetable Broth
2 tbsp Liquid aminos or coconut aminos
2 tbsp lemon juice
1 tbsp Coconut Oil
3 Garlic cloves, minced
1 1/2 tsp grated ginger
1/4 cup green onion, sliced
1 lb Shrimp, peeled and deveined
1 Yellow Bell Pepper, sliced
1 cup carrots, chopped
1 cup Asparagus, chopped (woody ends snapped off)
8 oz sliced mushrooms
1/2 cup fresh or frozen peas
1 tbsp sesame seeds
1 tsp sesame oil
1/2 cup roasted cashews

Directions

In a small bowl combine broth, aminos and lemon juice. Set aside.
Heat large skillet or wok over medium-low. Add coconut oil and heat until melted. Add garlic and ginger and sauté for about 2 minutes.
Add shrimp and cook for about 3 minutes until shrimp are cooked through (shrimp should be pink on all sides and tails curled). Remove from heat to a bowl and cover.
Increase heat to medium. Add remaining coconut oil along with pepper, carrots, mushrooms, green onions and asparagus. Cook for about 4-5 minutes until veggies are soft but crisp. Add in broth and peas and allow to cook for another 4 minutes.
Remove from heat and stir in sesame seeds, sesame oil and cashews.
Serve with rice or quinoa. Enjoy!

Extra toppings: fresh cilantro, lime wedges, everything but the bagel seasoning, crushed peanuts