Ginger-Sesame Shrimp and Broccoli Rice

• shrimppeeled and deveined16 oz
• broccoli florets16 oz
• cooked brown rice16 oz
• onionthinly sliced1/2
• red bell pepperthinly sliced1 1/3
• fresh gingerfinely grated1/3 oz
• coconut aminos4 tbsp
• sesame oil2 tsp
• red pepper flakes1/4 tsp
• extra-virgin olive oil4 tsp
• salt1/2 tsp
• black pepper1/4 tsp

Instructions

1. 1Finely grate the ginger and thinly slice the onion and red bell pepper. If using frozen broccoli florets, keep them frozen until cooking.
2. 2Pat the shrimp dry. Do not rinse it. Season it with salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the onion and red bell pepper with a pinch of salt and cook for 3-4 minutes, until translucent and softened.
4. 4Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until crisp-tender and bright green.
5. 5Push the vegetables to one side. Add the shrimp and cook for 2-3 minutes per side, until pearly and opaque and curled into a C. Transfer the shrimp to a clean plate while the sauce is prepared.
6. 6Lower the heat to medium. Add the ginger, coconut aminos, sesame oil, and red pepper flakes to the skillet and stir for 1-2 minutes, until fragrant and lightly reduced.
7. 7Return the shrimp to the skillet and toss with the vegetables for 1-2 minutes, until coated and hot. Taste and adjust with salt and black pepper.
8. 8Heat the cooked brown rice in the skillet alongside the shrimp for 2-3 minutes, stirring until steaming hot and tender. Serve the shrimp and vegetables over the rice.