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

Name: Tom Yum Inspired Shrimp Stir fry | GF/DF/SF
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)

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PAT the shrimp dry with a paper towel and place them in a large bowl. Add 1 tablespoon of the avocado oil, the tapioca flour, coconut sugar (if using), ground

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Chef's knife
Cutting board
Paper towel
Mixing bowl
Measuring spoon
Nonstick skillet
Stove
Slotted spoon
Plate
Microplane

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)