Protein
34.3G
Calories
214
P:E Ratio
2.7
Prep
15 min
Cook
10 min
Yield
3
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
In a small
In a small bowl, whisk coconut aminos, rice vinegar, corn starch, ginger, and red pepper flakes to make the sauce. Set aside.
Heat a large
Heat a large wok or skillet over high heat. Add cooking spray or oil. Add shrimp in a single layer and cook 1-2 minutes per side until pink. Remove and set aside.
In the same
In the same wok, add broccoli, bell pepper, and snap peas. Stir-fry 3-4 minutes until vegetables are tender-crisp.
Add garlic and
Add garlic and cook 30 seconds until fragrant. Pour the sauce over the vegetables and stir until it thickens (about 1 minute).
Return shrimp to
Return shrimp to the wok. Toss everything together for 1 minute. Season with salt and pepper.
Serve over cauliflower
Serve over cauliflower rice. Top with sliced green onions and hemp hearts for extra omega-3s and protein.
P:E RATIO
2.7
Excellent
NUTRITION FACTS
Nutrition Facts
3 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.