Makes: 4 servings

Total Time: 30 minutes

Ingredients:

• 1 head of broccoli
• 8 oz sliced mushrooms
• 2 large carrots
• 2 TBS olive oil
• 1 lb medium shrimp (peeled and de-veined)
• 4 servings of rice or cauliflower rice
• salt and pepper

Sauce:

• 1/4 cup coconut aminos
• 1/4 cup raw honey
• 2 cloves of garlic minced
• 1 tsp ground ginger

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What to do:

• Mix together your sauce ingredients in a large shallow dish
• Remove the tails from your shrimp and add it to the sauce; mix well and set in refrigerator to marinate
• Cut up your broccoli into bite size pieces
• Slice your carrot into thin strips- I use a mandolin but if you don’t have one, you could use a veggie peeler or just a knife
• Cook your rice according to the package and set aside
• Heat 1 TBS of olive oil in a large skillet over medium high
• Use some tongs to remove your shrimp from the sauce (leaving the sauce behind for later) and cook your shrimp in batches for 2-3 minutes per side or until they start to turn pink
• Once your shrimp is done cooking, set aside and add another TBS of oil to your skillet and add your veggies along with some salt and pepper to taste
• Saute veggies about 5-10 minutes or until softened
• Add back your shrimp and remaining sauce and mix well
• Serve over rice and enjoy!

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