Ingredients:

FOR THE SAUCE:

1/4 cup orange juice

1 ½ tsp orange zest

1/4 cup Pineapple chunks (cut in half)

1/3 cup chicken stock

2 tbsp coconut aminos

1/2 tsp fish sauce

2 tsp lemon juice

1/8 tsp red chili flakes

1/2 tsp xanthan gum

FOR THE STIR FRY:

1 lb Extra/Large shrimp, peeled and de-veined

½ tsp sea salt

¼ tsp black pepper

½ tsp sesame oil

1 tbsp avocado oil

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1 cup of Snap peas

2 cups Broccoli Florets

3 cloves garlic, minced

1 tsp of garlic powder (for shrimp)*

2 tsp minced ginger

3-4 tbsp sliced green onions, for garnish

½ tsp sesame seeds, for garnish

¼ cup fresh chopped cilantro, for garnish

Instructions:

To make the sauce:

Whisk together orange zest, chicken stock, coconut aminos, fish sauce, lemon juice, red chili flakes & xanthan gum in a medium-size bowl~ *Once whisked add the pineapple chunks which you have cut in half and mix~ Set sauce aside

For the stir fry:

Pat shrimp dry to remove moisture

Season shrimp with *garlic, salt & pepper

Heat a wok or 12" skillet over medium/high heat

Add oil and heat until just beginning to smoke

Add shrimp to pan in a single layer & cook for 1 minute

Flip shrimp and cook until pink, about 1 minute

Transfer to a clean plate

Add bell peppers, snap peas and broccoli to the wok in a single layer and cook for about 1 minute without moving

Stir the vegetables and cook until crisp (I love my veggies with a crunch) Add minced garlic, ginger and stir-fry until fragrant

Gradually stir in “Sauce” to side of the pan

Allow sauce to boil for 1 to 2 minutes, stirring continuously, until thickened

Add shrimp back to pan and cook until heated through

Season with more salt and pepper to taste

Serve over Cauliflower Rice and garnish with green onions, sesame seeds & cilantro

ENJOY!!!

Teriyaki~ Shrimp Fry ~~ Keto~ Jeleszinhas recipes

Servings: 4 ~ Calories: 225 ~Net Carbs: 7 g

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