Creamy Sesame Shrimp Stir Fry *

 1 pound peeled and deveined shrimp

1 tsp salt 

1/2 tsp pepper

2 Tbsp tapioca flour

2 Tbsp avocado oil

1 red bell pepper, sliced into 1/4 inch thick strips

1 shallot, thinly sliced

2 baby bok choys, roughly chopped

1/3 cup creamy sesame dressing

1 Tbsp toasted sesame seeds

1-3 tsp crushed red pepper, adjust to desired heat preference

1 lime, cut into lime wedges

Hot cooked rice

Pat shrimp dry then add to a large bowl with salt, pepper, and tapioca flour.  Toss to combine.  In large deep skillet, heat oil over med-high heat.  Add shrimp in a single layer and cook until shrimp is browned and cooked through, about 2 minutes per side.  Remove from skillet and set aside.  Reduce heat beneath skillet to medium then add bell pepper, shallot, and thicker portions of bok choy.  Add additional oil if skillet is dry.  Saute, stirring until the veggies begin to soften, about 5 minutes.  Add leafy portions of bok choy and toss until it begins to wilt.  Add shrimp back to skillet.  Add creamy sesame dressing, sesame seeds and crushed red pepper.  Toss until shrimp and veggies are well coated.  Serve with lime wedge.

Serves 2