Brain & Energy Boosters
Shrimp is rich in protein as well as selenium, a mineral that studies suggest may be important for brain functions such as coordination, memory and cognition. Broccoli and bok choy are both good sources of vitamin K and folate, the latter of which helps the body convert carbohydrates to energy.
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- Prep Time
- ¼ cup coconut aminos (TRY: Coconut Secret Coconut Aminos)
- 1 tbsp sriracha
- 2 tsp hoisin
- 1 tsp raw honey (TRY: Wholesome Sweeteners Organic Raw Honey)
- 1 tbsp arrowroot
- 1 tbsp cold water
- 1 tbsp avocado oil (TRY: Primal Kitchen Mayo with Avocado Oil)
- 2 cups broccoli florets
- 1 cup snow peas, trimmed, halved
- 1 red bell pepper, chopped
- 1 lb baby bok choy, chopped (about 5 cups)
- 1/2 tsp sea salt, divided
- 4 green onions, sliced, white/light green and dark green part separated
- 3 cloves garlic, minced
- 1 tbsp peeled and minced ginger
- 1 lb medium shrimp, peeled and deveined
- ½ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1 tbsp toasted sesame oil (TRY: Eden Toasted Sesame Oil)
- cauliflower rice, for serving, optional
1. In a cup, whisk together coconut aminos, sriracha, hoisin and honey. In a small ramekin, mix arrowroot with water until arrowroot dissolves.
2. In a large skillet on high, heat avocado oil. Add broccoli and sauté until bright green and beginning to get tender, 1 to 2 minutes. Add snow peas, bell pepper and bok choy, season with one-half of salt and sauté until tender, 1 to 2 minutes. Add white parts of onions, garlic and ginger; sauté until fragrant, about 1 minute.
3. Add shrimp to skillet; season with remaining one-half of salt and sauté until turning pink, 1 to 2 minutes. Pour in coconut aminos mixture; season with pepper and sauté until shrimp are cooked through and everything is coated with sauce, about 1 minute. Reduce heat to medium, add arrowroot mixture and stir until sauce thickens. Turn off heat; stir in sesame oil. Serve over cauliflower rice (if using). Sprinkle with green parts of onions.
Make Ahead: You can make stir-fry and rice up to 3 days ahead; cover and refrigerate separately. Reheat and assemble before eating.
- Serving Size: 1/4 of recipe
- Calories: 231
- Carbohydrate Content: 18 g
- Cholesterol Content: 159 mg
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 23 g
- Saturated Fat Content: 1 g
- Sodium Content: 833 mg
- Sugar Content: 10 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 2.5 g