Ingredients

• 4 oz (approx. 6-8 medium) raw shrimp, peeled and deveined
• 1.5 cups (approx. 150g) fresh bean sprouts, rinsed
• 1 large clove garlic, minced
• 1 small bird's eye chili, thinly sliced (optional, or adjust to taste)
• 1 tsp coconut oil (or other neutral oil)
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1 tbsp fresh lime juice
• 1/2 tsp brown sugar or a pinch of sweetener
• Fresh cilantro, chopped (for garnish)

Steps

1. In a small bowl, whisk together the fish sauce, light soy sauce, fresh lime juice, and brown sugar (or sweetener) until dissolved. Set aside.
2. Pat the peeled and deveined shrimp dry with a paper towel. This helps them sear better.
3. Heat the coconut oil in a small non-stick skillet or wok over medium-high heat until shimmering.
4. Add the minced garlic and sliced bird's eye chili (if using) to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Add the prepared shrimp to the skillet. Stir-fry for 1-2 minutes per side, until they turn pink and opaque. Do not overcook.
6. Add the rinsed bean sprouts to the skillet with the shrimp. Toss quickly for about 1 minute, just until the sprouts are slightly tender-crisp.
7. Pour the prepared sauce mixture over the shrimp and bean sprouts. Toss everything together vigorously for another 30 seconds to coat evenly and allow the sauce to heat through slightly.
8. Remove from heat immediately to prevent overcooking the shrimp and sprouts.
9. Transfer the stir-fry to a serving plate.
10. Garnish with fresh chopped cilantro, if desired. Serve hot and enjoy immediately.