Ingredients:

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas
  • 2 scallions, sliced diagonally
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and minced garlic until smooth.
  2. Prepare the broccoli, red bell pepper, and snap peas, cutting them into uniform, bite-sized pieces.
  3. Heat 1 tablespoon of avocado oil in a wok or large cast-iron skillet over high heat until shimmering.
  4. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque and pink. Remove shrimp with a slotted spoon and set aside on a plate.
  5. Add the remaining 1 tablespoon of oil to the pan. Stir-fry the broccoli, bell peppers, and snap peas for 3–4 minutes until tender-crisp.
  6. Lower the heat to medium-high and pour in the prepared sesame sauce. Stir constantly for 1–2 minutes until the sauce bubbles and thickens into a glaze.
  7. Return the shrimp and any accumulated juices to the pan. Toss rapidly until the shrimp and vegetables are evenly coated in the glaze.
  8. Garnish with sliced scallions and toasted sesame seeds before serving.