Maple Ginger Shrimp with Carrots and Snow Peas

• 1 lb jumbo or large raw frozen shrimp, peeled and deveined, tails removed
• 3 large carrots, peeled and sliced into 1/4 inch thick coins (about 2 cups)
• 2 cups snow peas, strings removed
• 1 Tbsp avocado oil, separated

Marinade

• 1/4 cup pure maple syrup from Canada
• 1/4 cup tamari
• 2 Tbsp minced garlic
• 1/2 tsp red pepper flakes (optional)

Toppings

• 1 Tbsp sesame oil
• 1 scallion, thinly sliced
• 2 Tbsp sesame seeds

1. To defrost shrimp, place in a colander in the sink and run under cold water until thawed about 3 minutes.
2. Meanwhile, add the ingredients for the marinade to a medium bowl. Stir to combine.
3. Add the defrosted shrimp and half of the marinade to another medium bowl or resealable plastic bag. Cover or seal and put in the fridge to marinate for 10 minutes.
4. In a large pan or wok, sear half of the avocado oil over medium-high heat. Sear the shrimp for about 1 minute per side. Move the shrimp to a plate and cover with another plate to keep warm.
5. Turn the heat down to medium.  Add the other half of the avocado oil to the pan. Add the snow peas and carrots and saute for 1 minute.
6. Add the rest of the marinade and sauté until vegetables are tender-crisp and the sauce starts to thicken about 2 minutes.
7. Add the shrimp back to the pan and stir to warm. Add the sesame oil and stir. Sprinkle with the scallion slices and the sesame seeds.
8. Serving suggestion: this recipe is delicious over rice, noodles or cauliflower rice. Enjoy!