Stir-Fry

1 pound (16 oz / 453.6 g) extra-large shrimp, wild-caught, peeled and deveined

2 teaspoons Soy Sauce

3 scallions, minced

3 garlic cloves, minced

1 tbsp grated fresh ginger

4 teaspoons coconut oil

2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks

0.33 cup water

12 ounces (340.2 g) asparagus, tough ends removed and cut into 2-inch-long pieces

For the Stir-Fry: Toss shrimp and Soy Sauce together in a bowl; marinate for 10 to 30 minutes.

In a separate bowl, combine scallions, garlic, ginger, and one teaspoon oil.

Cook bell peppers and water together in a covered twelve-inch nonstick skillet over high heat until water is boiling and peppers begin to soften, about 3 minutes. Uncover, add asparagus, and cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to colander.

Add remaining 1 tbsp oil to now-empty skillet and place over high heat until just shimmering.

Add shrimp with marinade and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 30 seconds.

Stir in cooked vegetables.

Whisk sauce to recombine and add to skillet.

Simmer until shrimp are cooked through and sauce is thickened, about 1 minute.

Serve. Chef’s Note: Shrimp come in a variety of sizes and are typically identified by count per pound. Use this chart determine which shrimp to purchase for the recipe. Shrimp per pound:

Colossal: 10 shrimp or less

Jumbo: 11 to 15

Extra-large: 16 to 20

Large: 21 to 30

Medium: 31 to 35

Small: 36 to 45

Miniature: about 100