Shrimp and Pepper Stir-Fry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
  For the Sauce:
• 1/4 cup soy sauce (low sodium)
• 2 tablespoons honey
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon rice vinegar or lemon juice
• 1 teaspoon sesame oil
• Salt and black pepper to taste
  Directions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
2. Add the remaining olive oil to the skillet. Stir-fry the bell peppers and onion for 3-4 minutes until they are slightly tender but still crisp. Add minced garlic and sauté for 1 minute.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry.
4. Pour the sauce into the skillet with the vegetables. Stir and let it thicken for 2-3 minutes.
5. Add the cooked shrimp back into the skillet. Toss everything together until well coated with the sauce.
6. Serve warm over rice or noodles and garnish with sesame seeds or green onions, if desired.
   Prep time: 10 minutes
   Cooking time: 15 minutes
   Servings: 4
   Kcal: 280 per serving