Easy Teriyaki Shrimp Stir Fry (Paleo, Gluten-Free) (Edit recipe)

For the Sauce

1. Place the coconut aminos, broth, sugar, garlic, ginger, honey and sesame oil in a small pot over medium-high heat.
2. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
3. Mix the arrowroot powder with 2 tablespoons of broth until dissolved. Add the arrowroot mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.

For the Stir Fry

1. Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
2. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of broth and cook, until broth has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
4. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
5. Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium-high heat until warmed through.
6. Garnish with sesame seeds and sliced green onions if desired.