1 lb of Medium Shrimp (peeled, deveined with tails removed)
3 Large Leeks
2-3 Medium Carrots (or 1 cup of carrot matchsticks)
2-3 Cups Green Beans (Fresh with ends trimmed off)
3 Cloves Garlic
1 Tbsp Fresh Ginger
2 Tbsp Coconut Oil
1/2 Tsp Sea Salt
1/4 Tsp Ground Black Pepper
If using frozen shrimp, place them in a colander and run cool water over them to quickly thaw.
Trim the green ends off your leeks and discard.
Cut your leeks in half, length-wise, then slice into 1/4″ slices. Rinse leeks and set aside.
Peel and split your carrots then thinly slice roughly 1/4″ wide. Trim the ends off of the green beans and halve them if necessary. Steam green beans and carrots together for 3-5 minutes or until almost done.
(If you use microwave steamer bags, steam them for 2-3 minutes.) Chop garlic and ginger and set aside.
In a skillet, heat your coconut oil and sesame oil. Add all vegetables into the skillet along with the garlic, ginger, sea salt and black pepper and mix together.
Allow the vegetable mixture to simmer for 3-5 minutes, stirring occasionally.
Throw the shrimp into the skillet and stir together.
Cover the skillet and cook for 2 minutes.
Stir then cook for another 2 minutes or until all shrimp are pink and opaque all the way through.