Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil
  • 1 medium yellow onion, sliced
  • 2 medium bell peppers, chopped
  • 2 cups broccoli florets, bite-sized
  • 1 medium zucchini, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp sriracha

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
  2. Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  3. Heat the skillet over medium-high heat until a drop of water sizzles instantly.
  4. Add shrimp in a single layer; cook for 2 minutes per side until opaque and charred. Immediately remove shrimp to a plate and set aside.
  5. In the same pan, add avocado oil.
  6. Toss in onions and broccoli; sauté for 4-5 minutes until the broccoli edges are slightly browned.
  7. Add bell peppers and zucchini; cook for another 3-4 minutes until colors are vivid and vegetables retain a snap.
  8. Stir in the minced garlic and ginger, cooking for 60 seconds until fragrant.
  9. Whisk together soy sauce, honey, lemon juice, and sriracha. Return the shrimp to the pan and pour in the glaze, tossing everything together until the sauce emulsifies and coats the ingredients.