Tom Yum Inspired Shrimp Stir fry | GF/DF/SF | Umami

Ingredients

• 1 pound peeled and deveined shrimp (31/40 count, tail optional)
• 3 to 4 tablespoons avocado oil, divided, plus more if needed
• 2 tablespoons tapioca flour
• 1 tablespoon coconut sugar (omit for Whole30)
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup halved and thinly sliced white onion (about 1 small onion)
• 2 cups quartered baby bella mushrooms
• 2 cups cherry tomatoes
• 2 tablespoons minced lemongrass (about 2 lemongrass stalks, tender white inner bulb only, see note on page 149)
• 2 garlic cloves, thinly sliced
• 1 to 3 Thai chiles (1 for mild, 3 for hot), thinly sliced
• 1-inch piece fresh ginger, peeled and finely grated
• Grated zest of ½ lime
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• 1 tablespoon fish sauce (I use Red Boat brand)
• 2 tablespoons coconut aminos
• 1 cup fresh cilantro leaves and tender stems, roughly chopped
• Prepared steamed rice (sub cauliflower rice for Whole30, paleo, and grain-free)