Paleo Easy Shrimp Stir-Fry - cooking recipe

Ingredients

1 lb large shrimp
1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 green bell pepper, cut into 1 inch cubes
1/4 cup mushroom, sliced
2 tablespoons olive oil, can use coconut oil for pan
3 tablespoons almond butter
3 tablespoons coconut oil, melted
2 tablespoons sesame oil
2 tablespoons water
1 tablespoon vinegar
1 teaspoon honey
2 teaspoons sriracha sauce
1/8 teaspoon red pepper flakes
1 garlic clove, minced
1 dash salt, to taste

Preparation

If you are using raw shrimp you will need to remove shells and vein.
First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
While shrimp are marinading cut vegetables and mushrooms.
When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
Serve with grilled summer squash or grilled romaine lettuce.