Oh hey there March Madness. Can I just say how nervous and excited I am about the Wisconsin Badgers playing tomorrow night?!?!? Proud lil alum here. Don’t get me wrong, I am no sports fanatic, but I am a BADGER FAN. We are the number 1 seed and North Carolina is the number 4 seed. It’s going to be a nail-biter and if they win (when they win), the subsequent game is going to be even more stressful. It will be either Xavier or Arizona that we play if we advance. Ahhhh the suspense is killing me.
Moving on to something that I do know about… flavorful meals that are ready in a pinch. I love peanut butter and I love sriracha. Oh yes, I really love sriracha. Why did I not think of combining the two into an awesome spicy, peanut sauce earlier?!?! Man was I missing out before I whipped up this little number.
I was really craving a stir fry tonight and of course it needed to be spicy. Ta-da PERFECT spicy, peanut sauce meet yummy, veggie-filled stir fry. I made a batch of roasted cauliflower rice as a base to this concoction.
Seriously, this stir fry hit the spot in every single way. I dare you not to eat a second-serving.
Prep time: 5 minutes
Cook time: 15 minutes
For the stir fry
1/2 red onion, sliced
1 green bell pepper, sliced
3 C broccoli florets
15-20 large shrimp, peeled
3 garlic cloves, minced
non-stick coconut oil cooking spray
For the sriracha-peanut sauce
1 T crunchy natural peanut butter, melted
2 T reduced sodium soy sauce
1 T honey
1 T rice vinegar
1 T siracha
optional toppings: chopped peanuts, fresh scallions
- Whisk ingredients for sauce in a small mixing bowl until well-combined, set aside.
- In a wok or large sauté pan coated with cooking spray, over medium-high heat, sweat onions and cook pepper for 3 minutes.
- Add rinsed broccoli florets to the pan and cook an additional 3-5 minutes. Set veggies to one side of the pan.
- Coat pan with additional cooking spray if needed. Place shrimp on other half of pan and cook for one minute per side until pink.
- Combine shrimp with veggies, add minced garlic, and drizzle with sriracha-peanut sauce. Stir to combine, remove from heat and allow sauce to thicken 1-2 minutes. Serve over desired grain or carb (Note: I used roasted cauliflower rice)