Begin by washing and chopping all your vegetables. Dice the yellow onion, peel and chop the carrots, and cut the red and yellow bell peppers into matchsticks. Chop the broccoli into bite-sized florets and set everything aside.
In a bowl, combine the raw shrimp with 5 tablespoons of coconut aminos, the zest of both oranges, 2 tablespoons of orange juice, honey, and red chili sauce. Let this marinate for about 15-20 minutes while you prepare the vegetables.
In a large wok or skillet, heat 2 tablespoons of coconut oil (or avocado oil) over medium-high heat. Once hot, add 2 teaspoons of toasted sesame oil for flavor.
Add the diced onion and sauté for 2-3 minutes until translucent. Then add the chopped carrots, red and yellow bell peppers, and broccoli. Stir fry for another 4-5 minutes until the vegetables are tender yet crisp.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Push the vegetables to the side of the wok and add the marinated shrimp. Allow the shrimp to cook for about 3-4 minutes, stirring frequently until they turn pink and opaque.
Sprinkle 2 teaspoons of tapioca flour over the mixture and stir to combine. This will help thicken the sauce slightly, giving the stir fry a perfect coating.
If desired, add red pepper flakes for extra heat and toss everything together. Serve the Orange Ginger Shrimp Stir Fry over steamed white rice, garnished with sesame seeds and chopped green onions.
