Step 1

Combine the shrimp, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.

Step 2

Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

Step 3

Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.

Step 4

Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside.

Step 5

Return the skillet or wok to the heat and add in the avocado oil over high heat. Once hot, add the coated shrimp a few at a time and cook until crisp on both sides and cooked through, about 4 minutes.

Step 6

Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the shrimp should help to thicken the sauce as it heats up.*

Step 7

Serve hot over rice or noodles. Enjoy!