Ginger Lime Shrimp with Mixed Vegetables

For the Shrimp and Mixed Vegetables:

• 1 Lb. Shrimp, peeled and deveined
• 1 8 oz. bag sugar snap peas
• 3 Green onion stalks, chopped in thirds or quarters + extra thinly sliced ones for garnish
• 1/2 Yellow onion, chopped in thick bigger pieces
• 1 Can of sliced water chestnuts, drained
• 5 Red hot chili Thai peppers, whole
• 2 TBSP vegetable oil
• Salt and pepper to taste

For the Ginger Lime Sauce: 

• 1 cup kettle and fire turmeric ginger broth
• 1/4 cup the new primal coconut aminos
• Fresh lime juice from half a lime
• 1/2 TBSP ginger paste or ground ginger from the jar
• 5 garlic cloves, whole and smashed
• 1 TBSP mirin/sweet rice vinegar
• 2 TBSP cornstarch
  

1. Prep your shrimp by peeling, deveining, rinsing and patting dry the shrimp. NOTE: If you are devine them yourself this process will take about 20-30 minutes.
2. Prep all of your vegetables. Drain you can of water chestnuts and set aside. Chop your yellow onion and green onion in thick pieces, set both aside.
3. Make your sauce. Combine all ingredients in a bowl and whisk together. Set aside.
4. Heat a wok or a pan over medium heat and add 2 TBSP vegetable oil. Once hot add all of your vegetables: sugar snap peas, green onion stalks, yellow onion, water chestnuts and Thai chili peppers. Season with salt and pepper to taste. Cook for 3-5 minutes until vegetables turn bright and slightly tender.
5. Add your shrimp and mix in with vegetables. cook 1-2 minutes.
6. Pour in your sauce and mix together. Cook another 3-5 minutes until sauce has thickened and shrimp is no longer pink. Once thickened, bring heat to low and simmer.
7. Serve with white rice or eat as is.
8. ENJOY!