easy shrimp and pineapple stir fry - TK

Ingredients

• 12-16 ounces shrimp, peeled, deveined and roughly chopped into bite sized pieces
• 1 1/2 cups pineapple chunks (either fresh or drained well from a can)
• 1 red bell pepper, core and seeds removed and chopped into bite sized pieces
• 1 cup matchstick cut carrots (I use baby carrots and cur them in half lengthwise, then into smaller slivers)
• 1/2 cup edamame (from frozen, and allowed to thaw a bit)
• 1 large shallot or 1/2 red onion, chopped
• 1/4 cup coconut aminos * or low sodium tamari or soy sauce
• 3 cloves garlic, minced or grated
• 1 teaspoon chili flake (I like Aleppo chili flakes or you can leave out entirely)
• 1 tablespoon toasted sesame oil
• 1 handful cilantro, roughly chopped
• 1 tablespoon oil for sautéing such as grapeseed oil, coconut oil or a non-extra virgin olive oil
• Course sea salt
• Chopped cilantro (toppings, optional but really great with)
• 2 tablespoons sesame seeds (toppings, optional but really great with)
• 2 tablespoons chopped salted nuts. (I used macadamia nuts but chopped salted peanuts or cashews work great) (toppings, optional but really great with)
• 2 tablespoons shredded coconut flakes (toppings, optional but really great with)