• 1 tablespoon avocado oil (or olive oil)
• 8 ounces white button mushrooms, quartered
• 2 jalapeños, stem and seeds removed, diced
• 12 ounces medium shrimp, peeled, deveined, tails removed (18–22 shrimps)
• 1/4 teaspoon each salt

For the sauce:

• 2 tablespoons soy sauce
• 1/2 tablespoon honey
• 1/2 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• 1/2 tablespoon minced garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fish sauce
• 1/4 teaspoon red pepper flakes
• juice from 1/2 lime

Optional:
Goes well with brown rice, quinoa, or on taco shells with rice and beans.
Toppings include sesame seeds, cilantro, green onion, lime wedges, and additional sriracha.