Tangy Shrimp Stir Fry
1 tablespoon olive oil
1 1/2 pounds medium shrimp, peeled and deveined
2 cups frozen broccoli florets, thawed
1 red bell pepper, sliced thin
1 small bag cauliflower rice
FOR THE SAUCE
3 tablespoons tamari
1 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger or 1/2 teaspoon ground ginger
2 cloves garlic, minced
1 teaspoon sesame oil1 teaspoon cornstarch1 teaspoon Sriracha, optional
- In a small bowl, whisk together tamari, hoisin sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
- Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
- Stir in tamari sauce mixture until well combined and slightly thickened, about 1-2 minutes.
- Serve over warm cauliflower rice.