📖 Instructions

1. First, we need to prep the shrimp. Pat 1 pound of medium shrimp dry with paper towels (this helps them brown nicely). In a mixing bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, and a pinch of salt and pepper. Make sure every shrimp is coated, it makes all the difference.
2. Now, let’s make the chili-lime sauce. In a small bowl, whisk together 2 tablespoons of lime juice (freshly squeezed, please!), 1 tablespoon of honey (or maple syrup for a vegan option), 1 teaspoon of chili garlic sauce (adjust to your spice preference), 1/2 teaspoon of soy sauce (or tamari for gluten-free), and 1 clove of minced garlic. Set this zesty concoction aside; it’s gonna be amazing.
3. Next up, the veggies! Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add 1 sliced bell pepper (any color, or a mix!), 1/2 cup of sliced red onion, and 1 cup of broccoli florets. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. Don't overcook them; we want a little bite.
4. Push the vegetables to one side of the skillet (or remove them temporarily). Add the marinated shrimp to the other side in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, or they'll get tough.
5. Now, pour the chili-lime sauce over the shrimp and vegetables. Stir everything together to coat evenly. Let it simmer for 1-2 minutes, allowing the sauce to thicken slightly. The aroma alone is enough to make your mouth water.
6. Finally, remove the skillet from the heat. Garnish with chopped cilantro and a sprinkle of sesame seeds (optional, but highly recommended).
7. Serve your Chili Lime Shrimp Stir-Fry immediately over cooked rice or quinoa. You can also enjoy it on its own as a lighter meal. I sometimes like to serve it with a side of lime wedges for an extra burst of flavor.