Shrimp Asparagus Stir-Fry

Makes 2 servings 

Ingredients:
1 tablespoon coconut oil 
1⁄2 pound asparagus, trimmed and cut into 1” pieces 
8 large or 15 small shrimp
1 carrot, cut into 1⁄4” diagonal slices 
1⁄2 cup snow peas 
1 1⁄2 cups cooked brown rice, warmed, for serving 
*Add more veggies for variety if you want

For the sauce: 
2 tablespoons canned full-fat coconut milk
2 tablespoons almond butter (use the peanut butter powder)
1 tablespoon tamari
1 teaspoon maple syrup 
1 teaspoon fresh ginger, finely grated
1⁄4 teaspoon crushed red pepper flakes 
1 garlic clove, finely minced 

Instructions 
1. Mix sauce ingredients together and set aside. If too thick, add a little water to thin it out. 
2. In a large skillet, heat coconut oil over medium-high heat.
3. Stir fry shrimp, then remove from skillet.
4. Add the vegetables and stir-fry until veggies are tender crisp. 
5. Place 3⁄4 cup of warm brown rice on a plate. 
6. Top with half of the veggies and shrimp, then drizzle half of the sauce on top.

Serve immediately. Share with a friend, or save the leftovers for tomorrow’s lunch.