This is for all you spicy food lovers out there!
(All you non-spicy food lovers, don’t worry. You can also leave out the sriracha and crushed red pepper flakes and still have an absolutely delicious sauce!)
I personally love spicy food.
When given the option on a scale of 1 to 10 to choose my spice level at a thai restaurant, for instance, I always choose something around 8-10.
With that in mind, understand that if made according to the amounts below, this is spicy for me.
This recipe is so good for many reasons:
1. It’s fast
2. It’s full of fresh vegetables and lean protein (especially if you use cauliflower rice!)
3. It’s great for meal prep
4. It’s flexible — change up the vegetables, alter the sauce proportions, make it your own!
Ingredients:
Sauce:
1/2 C. low sodium soy sauce
2 Tbsp. grated fresh ginger
3 cloves garlic, minced
1 Tbsp sesame oil
1/2 to 1 Tbsp sriracha (adjust according to your spice preference)
3 Tbsp honey
1 lime, juiced
1/4 – 1/2 tsp crushed red pepper flakes (adjust according to your spice preference)
1 – 2 Tbsp cornstarch (start with 1, then you can add later)
1/4 tsp. freshly ground black pepper
1 tsp sesame oil
1 medium yellow onion, thinly sliced
3 red, yellow or orange bell peppers, thinly sliced
2 heads broccoli, cut into small florets
12 oz. frozen peeled, cut & deveined shrimp, tails off, thawed
Cooked rice or riced cauliflower & scallions and sesame seeds, for serving
Directions:
Place all sauce ingredients in a mason jar, cover with a lid & shake until well mixed. Alternatively, whisk in a small bowl or glass measuring cup.
In a large, tall sided skillet (or a large pot) over medium-high heat, sauté the onion and peppers until softened. Add the broccoli and continue cooking until the broccoli turns is crisp tender, just a couple minutes.
Add in the shrimp and sauce, bring to a boil and simmer for a few minutes until the shrimp is heated through and the sauce has thickened slightly.
Note: If you want a thicker sauce, mix a slurry of cornstarch and cold water together and add the slurry, 1 tsp at a time (to ensure you don’t thicken it too much), to the skillet mixture to the skillet mixture.
Serve the stir fry over cooked rice or riced cauliflower & top with scallions and sesame seeds!