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Sautéed Shrimp & Broccoli – Better than Takeout

Total Time30 minutes
Servings: 4

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
  • 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

Instructions

  • 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.