Pack in loads of healthy vegetables with this easy stir fry recipe that whips up in 15 minutes. Friendly for Paleo and gluten free diets and sure to become a family favorite for busy weeknight dinners.
Prepare sauce by adding all ingredients to a small bowl and whisking, or placing in mason jar and shaking. Set aside
Pat thawed, pre-cooked shrimp dry with paper towels and sprinkle with salt and pepper.
Bring large skillet to high heat, add 1 tablespoon on oil and swirl around to coat pan.
Add seasons shrimp to skillet and flash cook for 2 to 3 minutes or until pink and firm. Immediately remove from skillet to rest and drain off and excess juice in pan.
Return skillet to high heat and add remaining 1 tablespoon of oil and garlic, stir quickly.
Add carrots, bell pepper, snow peas and cabbage to skillet and cook, stirring constantly for 3 to 4 minutes until becoming tender yet still a bit crisp.
Add bean sprouts and chopped onion and cook for an additional minute.
Add dressing and set aside cooked shrimp, mixing together and cooking for about 2 minutes or until just heated through.
Sprinkle with toasted sesame seeds and serve on rice, noodles or other base of your choice.