Protein

• 17.9 oz (peeled and deveined)

Vegetables

• 2 pieces (thinly sliced on a bias)
• 2 pieces (cut into wedges)
• 1 piece (sliced)
• 1 piece (sliced)
• 8.9 oz

Aromatics

• 1.5 tablespoons (grated)
• 4 pieces (minced)
• 1 teaspoon (chopped)

Sauce

• 2 tablespoons
• 3 tablespoons
• 1 teaspoon
• 1 tablespoon
• 1 tablespoon

Oils and Seasonings

• 1 teaspoon (optional)
• 2 tablespoons
• 1 pinch

Garnish

• 2 tablespoons

Preparation

1. 1

   Make the sauce: In a small bowl, whisk together {soy sauce}, {honey or sugar}, {rice vinegar or lime juice}, {cornstarch}, and {water} until smooth. Set aside.

2. 2

   Prep the shrimp: Pat {shrimp} dry and season lightly with {salt and pepper}. Set aside.

Cooking

1. 3

   Sear the shrimp: Heat {vegetable oil} in a wok or large skillet over high heat until smoking. Add the {shrimp} in a single layer and sear for about 2 minutes per side until just pink. Remove immediately and set aside.

2. 4

   Stir-fry the vegetables: In the same wok, add a splash more oil if needed. Add {carrot} and {broccoli florets} first — stir-fry for 4 minutes. Then add {bell pepper}, {jalapeño}, and {tomato}. Stir-fry for another 1-2 minutes until vibrant and tender-crisp.

3. 5

   Add aromatics: Push vegetables to the side and add {garlic cloves}, {fresh ginger}, and {fresh rosemary} to the center of the wok. Stir-fry for 30 seconds until very fragrant, then toss everything together.

Assembly

1. 6

   Combine and finish: Return the {shrimp} to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until the sauce thickens and glazes everything. Drizzle with {sesame oil} if using.

2. 7

   Serve: Transfer to a plate or bowl. Garnish generously with {fresh cilantro}. Serve on its own, or with rice if you have it.