Heat 1 T. coconut oil on med-high heat. Add shrimp.
Cook 5 min or until shrimps are opaque. Remove shrimp; keep warm.
Add another 1 T. coconut oil to the pan. Add carrots and broccoli. Stir fry 5 min. Add remaining veggies. Stir fry 4-5 min or until veggies are brightly colored and tender-crisp.
Return shrimp to pan along with the cornstarch mixture and the stir fry sauce.
Stir well and heat 1-2 minutes or until thickened.
Serve over steamed brown rice.