Shrimp Stir Fry

It’s the end of the weekend and you find yourself planning for the work week, how do you plan? I start the weekend by chopping up all the leftover produce I have and freezing it for smoothies or turning it into a big stir fry. Kenny does not like the 5$ Walmart shrimps’, but for me, it is protein and tastes great in a stir fry or gumbo.

This recipe is simple and a great weeknight meal.

Ingredients

• 1 # large shrimp, peeled and deveined

• 2 TBS Olive oil

• 1 red pepper chopped

• 2 large carrots peeled and chopped

• 1 bag of snow peas

• 1 head of broccoli chopped

• any other veggies you want to add in. I threw in a half bag of frozen snow pea stir fry veggies.

Sauce

• 1/2 cup soy sauce

• 1 cup chicken broth

• 2 Tbs rice vinegar

• 1/4 cup honey

• 4 garlic gloves

• sprinkle with red crushed pepper (1/4 tsp)

• 2 1/2 tbsp of cornstarch

• 2 Tbsp of General TSO sauce

Directions

Mix the sauce ingredients together in a bowl, and set aside.

Sauté chopped veggies in 1 TBS of olive over medium heat in a large pan for about 6 minutes till tender. Do not overcook. Remove from heat.

Sauté shrimp in 1 TBS of olive oil over medium-high heat. Shrimp turn a pinkish white when done. Remove from heat and add to the vegetable pan.

Place veggies and shrimp back on medium heat. Stir up the sauce and pour it over. Stir for a few minutes till the sauce thickens.

Serve over rice. To make it low carb, change the rice to cauliflower rice, so make sure you don’t chop it up for the stir fry. LOL.

Enjoy.