Ginger Shrimp Rice Bowls with Spinach and Broccoli

• shrimppeeled and deveined20 oz
• cooked white rice.null4 cup
• frozen spinach.null8 oz
• broccoli floretspatted dry12 oz
• onionthinly sliced1/2 lb
• red bell pepperthinly sliced2
• fresh gingerfinely grated1 oz
• cooking oil.null4 tsp
• sesame oil.null4 tsp
• coconut aminos.null4 tbsp
• red pepper flakes.null1/2 tsp
• salt & black pepper.null1/2 tsp

Instructions

1. 1Thinly slice the onion and red bell pepper, and finely grate the ginger. Pat the shrimp dry, season it with salt and black pepper, and set it aside. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Warm the cooking oil in a large skillet over medium-high heat. Add the onion and bell pepper with a small pinch of salt and cook for 3-4 minutes, until slightly softened and fragrant.
3. 3Add the broccoli and cook for 4-6 minutes, stirring occasionally, until crisp-tender and lightly browned. Stir in the ginger and red pepper flakes and cook for 30-60 seconds, until fragrant.
4. 4Add the spinach and cook for 2-3 minutes, stirring until thawed and hot. Add the shrimp and cook for 2-3 minutes per side, until pearly, opaque, and curled into a C. Do not overcook the shrimp.
5. 5Stir in the coconut aminos and sesame oil, then cook for 1-2 minutes, until the sauce lightly coats the vegetables and shrimp. Taste and adjust with salt and black pepper.
6. 6Warm the cooked white rice in the microwave or in a covered saucepan over low heat until steaming hot, 2-3 minutes. Serve the shrimp and vegetables over the rice.