– 2 Tbsp coconut oil or avocado oil – 2 tsp toasted sesame oil – 1/2 yellow onion diced – 2 large carrots peeled and chopped – 1/2 red bell pepper cut into match stick – 1/2 yellow bell pepper cut into match stick – 1 large crown broccoli chopped into floret – 4 cloves garlic minced – 2 tsp fresh ginger peeled and grated – 1 1/2 pounds raw shrimp deveined – 5 Tbsp coconut aminos + more to taste* – 2 oranges zested – 2 Tbsp orange juice – 1 Tbsp honey** – 1 Tbsp red chili sauce such as sriracha – 2 tsp tapioca flour – 1/2 tsp red pepper flakes optional, optional – 1 Tbsp sesame seed For Serving: – 4 cups white rice steamed – 1 bunch green onion chopped
Heat oil in a large skillet or wok on medium-high. Stir regularly as you sauté the onion and carrots for 3 minutes until they soften.
Add the remaining sauce ingredients in order. Stir continually until prawns are cooked and sauce thickens, 10–12 minutes. Increase tapioca flour if the sauce is thin.
Prawn stir fried over cooked white or brown rice, zucchini noodles, cauliflower rice or veggie rice. I like prawn stir-fried over coconut aminos-steamed white rice.