Tuesday, January 3, 2017

Szechuan Style Shrimp & Broccoli Stir-Fry

Hey there! Happy Tuesday! I hope you have an amazing week, I can't believe we are already into 2017!
The new year brings new years resolutions, and one common resolution is eating healthier. I eat mostly gluten-free, unprocessed foods in my diet. I believe everything in moderation is key to a healthy life! Eating  healthy foods often, along with exercising keeps me happy and healthy! Here's to a year of happiness, good health, and good food! You will LOVE this delicious spicy and tangy shrimp & broccoli stir fry; along with this meal being delicious, it is also low carb! Win win! 
Let's get to cooking!

Szechuan Style Shrimp & Broccoli Stir-Fry (serves 4)

  • 1 lb shrimp, cleaned and tail removed
  • 1/2 cup coconut aminos
  • 1/2 cup chili sauce
  • 1 tablespoon sriracha
  • 2 tablespoons rice vinegar
  • 2 tablespoons ginger juice
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1/4 cup sliced green onion
  • 2 cups broccoli florets
  • 4 cloves garlic, minced
  • olive oil, to coat broccoli
  • salt and pepper, to taste
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toss broccoli florets with olive oil, salt, pepper, and minced garlic. Bake for about 20-25 minutes, or until slightly browned.

Whisk together coconut aminos, chili sauce, sriracha, rice vinegar, ginger juice, and sesame oil in a small bowl. Set aside.

Heat more sesame oil in a wok or large pan over medium-high heat. Once hot, add in green onion and fresh ginger. Saute for about 3 minutes, or until translucent. Add in shrimp and season with salt and pepper. Cook on each side for about 2 minutes, or until opaque. Pour in sauce, let come to a boil and reduce slightly. Mix in broccoli and coat with sauce. Enjoy!


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