Farm to Table: Gulf shrimp stir-fry recipe

PINE BELT, Miss. (WDAM) -

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds shrimp raw, peeled, deveined
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon sesame oil
• 1 small onion diced
• 3 carrots roughly chopped
• 2.5 cups slaw mix
• 2 tablespoons coconut aminos
• 1 teaspoon garlic powder
• 2 tablespoons green onions

Instructions

Season shrimp with salt and pepper and a squeeze of lime then heat the sesame oil in a large skillet over medium/high heat. cook until light pink in color (3-5 minutes) and set aside a separate skillet cook carrots and onion with salt, pepper and red pepper flakes in olive oil for 3-5 minutes until the veggies are a little tender but still have a bite to them. Then add in the slaw, garlic, sesame oil and coconut aminos. Let cook another 2-3 minutes. Enjoy the stir-fry blend over rice and top with shrimp and green onions.

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