Preparation time: 15 minutes
Cook time: 8 minutes
Ready in: 23 minutes
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 1/2 tablespoon olive oil
- 2 tablespoons garlic, minced
- 1 teaspoon fresh ginger root, minced
- 1 cup mushrooms, sliced
- 1 cup diced zucchini
- 1/2 cup chopped celery
- 2 tablespoons green onions, chopped
- 1/4 teaspoon unrefined sea salt
- 1/3 cup low-sodium chicken broth
- 2 teaspoons white wine
- 1 1/2 teaspoons coconut aminos
- 1 1/2 teaspoons arrowroot powder
- 3/4 teaspoon raw honey
- 1/4 teaspoon crushed red pepper flakes
- 1 pinch ground black pepper
Directions
- Soak shrimp in a large bowl of salted water for 5 minutes. Rinse shrimps, and dry on paper towels.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Add shrimp and cook for 1 minute or until pink on all sides, turning constantly.
- Add 1/2 tablespoon olive oil to the skillet then stir in garlic, ginger, mushrooms, zucchini, celery, green onions, and salt; stir-fry for about 1 minute or until tender.
- Mix the chicken broth, white wine, coconut aminos, arrowroot powder, honey, red pepper flakes, and black pepper in a small bowl then stir mixture into skillet; cook until sauce thickens. Serve warm.