An il Fustino recipe

For more recipes visit ilfustino.com

Serves: 4

Honey Ginger Balsamic Shrimp Stir-Fry


INGREDIENTS


1 pound, shrimp
4 tablespoons, il Fustino Avocado Oil
1 cup, tapioca flour
1 egg - beaten
1 pound, broccoli - (approximately one head)
salt and pepper - to taste
FOR THE SAUCE
2 tablespoons, il Fustino Toasted Sesame Oil
2 cloves, garlic - minced
3 tablespoons, il Fustino Honey Ginger Balsamic Vinegar
3/4 cup, chicken stock
2 teaspoons, tapioca flour
GARNISH
3 green onions - sliced

METHOD

  1. In a large bowl coat the shrimp in the tapioca flour, until each shrimp is evenly coated. Once shrimp is coated slowly add the beaten egg into the shrimp mixture and toss until it is completely combined.
  2. In a large saucepan heat two tablespoons of il Fustino Avocado Oil to 375 degrees Fahrenheit.
  3. Once oil is heated add the coated shrimp being sure not to over crowd the pan.
  4. Make the sauce while the shrimp is cooking. Pour the following ingredients into a small pot: il Fustino Toasted Sesame Oil, minced garlic, il Fustino Honey Ginger Balsamic Vinegar and chicken stock. Whisk over a medium heat adding the tapioca flour slowly until sauce is slightly thicker. Set aside.
  5. Once shrimp is cooked, transfer to a paper towel lined plate and wipe out the saucepan.
  6. Heat the last of the avocado oil to the saucepan and add the broccoli and fry for about 5 minutes until tender.
  7. After the broccoli is tender and crispy add the shrimp back to the pan and pour the sauce over the top.
  8. Serve over rice with sliced green onions as a garnish.