Macro Perfect Asian Shrimp & Veggies

Prep: 15 min 

Cook: 20 min 

Makes: 3 servings 

Calories: 351 g/serv

• Protein: 25g, (29%)
• Carb: 38g, (43%)
• Fat: 11g, (28%)

Ingredients 

• 1 cup rice, uncooked
• 2 Tbs cooking oil or fat, divided
• 1 carrot, peeled and sliced
• 1 pepper, chopped
• 1 small yellow onion, sliced
• 3 garlic cloves, sliced
• 1 small zucchini, sliced
• 1 1/2 Tbs ginger, grated
• pinch of red pepper flakes
• 1/2 tsp salt
• 1 lb shrimp 
• 2 Tbs soy sauce or coconut aminos
• 2/3 cup water
• 1 Tbs honey

Instructions 

1. Cook the rice according to package instructions.
2. In a wok (or large skillet), heat 1 Tbs of cooking oil. Saute the carrots, peppers, onion, and garlic for 3 minutes. Then, add zucchini and stir continuously for about 5 minutes. Add the ginger and season with salt and red pepper flakes. 
3. Move the vegetables to the edge of the pan. Add in remaining 1 Tbs of oil and cook the shrimp on the other side of the pan over high heat. Cook, stirring continuously, for about 1 minute. Mix with vegetables and cook for another minute.
4. In a small bowl, mix the soy sauce or coconut aminos with the water and honey. Pour the mixture into the pan and bring to a boil. Reduce heat to simmer for 1 minute, stirring frequently.
5. Sere over cooked rice.