For the sauce:
1 cup frozen Wild Blueberries
2 TBS Balsamic vinegar
2 TBS honey
2 TBS fresh lemon juice
1 TBS soy sauce
1 tsp cornstarch

For the stir fry:
2 TBS olive oil
3 cups broccoli florets
2 cups thinly sliced red bell pepper
2 cups sugar snap peas
1 pound (16 ounces) raw large shrimp (peeled & deveined)
Salt and pepper, to taste
2 green onions, for garnish


  1. Stir together all sauce ingredients in a medium bowl and set aside.
  2. Heat one tablespoon olive oil in a large skillet over medium-high heat.
  3. Add the broccoli, bell pepper, and snap peas, and cook for 7-8 minutes, until tender. Season with salt and pepper, place in a serving dish, and reserve.
  4. Heat the remaining tablespoon olive oil in the same skillet over medium-high heat.
  5. Add the shrimp and cook for 1-2 minutes, until beginning to cook.
  6. Add the sauce ingredients and cook for 5-7 minutes, until the shrimp is cooked through and the sauce is thickened.
  7. Pour the shrimp and sauce over vegetables in the serving dish, garnish with green onions, and serve.

Recipe by Danielle Omar of Food Confidence