30Nov, 15

Sautéed Shrimp & Broccoli – Better than Takeout

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Ingredients:

1 pound medium/large shrimp, peeled and deveined
2 Tbsp olive, coconut, or avocado oil, divided
1/4 cup (1-inch) diagonally cut green onions
2 tsp minced peeled fresh ginger
3 garlic cloves, thinly sliced
3 cups fresh broccoli florets
8 oz. sliced fresh mushrooms
1/2 of a Red Bell Pepper, chopped
1/4 cup low-sodium soy sauce, or, I like to use Braggs Liquid aminos (or coconut aminos)
2 Tbsp rice vinegar
1 tsp raw honey
1/8 teaspoon crushed red pepper flakes
2 cups precooked brown rice or quinoa (optional)

Category Dinner Recipes

Persons

1 pound medium/large shrimp, peeled and deveined
2 Tbsp olive, coconut, or avocado oil, divided
1/4 cup (1-inch) diagonally cut green onions
2 tsp minced peeled fresh ginger
3 garlic cloves, thinly sliced
2-3 cups fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 of a Red bell Pepper, chopped
1/4 cup lower-sodium soy sauce, I like to use Braggs Liquid aminos (or coconut aminos)
2 Tbsp rice vinegar
1 tsp raw honey
1/8 teaspoon crushed red pepper flakes
2 cups precooked brown rice or quinoa (optional)

Heat a large wok or skillet over high heat.
Add 1 Tbsp oil; swirl to coat.
Add shrimp; stir-fry 4 minutes.
Remove shrimp from pan; place in a medium bowl.
Add 1 tsp oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add remaining oil to pan; swirl to coat. Add broccoli, mushrooms, & red pepper; stir-fry 2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a simmer. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Add precooked brown rice to the meal if you choose. (Stir in hot rice immediately before serving)
***I like to pre cook my rice/quinoa, let cool, separate into portion sizes...then freeze in canning jars/Tupperware, or baggies, for QUICK future meals.