After a long day of work, this is just what I need for dinner! No fuss, just a flavorful, protein packed, blood sugar balancing meal that takes only 15 minutes to make. Make sure to not skip the toasted cashews at the end as this adds the perfect, crunchy texture that fully rounds out the dish.
Feel free to double or triple the recipe if you are making dinner for your family or just want to have some easy leftovers in the fridge throughout the week. And if you have other vegetables going bad in the fridge like onion, bell pepper, mushrooms or spinach you can add those in as well for even more fibre and nutrients (this recipe is flexible and easily adapted).
(makes 2 servings)
Ingredients
- 8-12oz wild caught shrimp
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- ½ cup scallions, sliced
- 1 small chili pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 inch ginger, grated
- 4 cups cauliflower rice, cooked
- 2 tablespoons coconut aminos
- ¼ cup cashews, toasted
Directions
- Melt the coconut oil in a large sauté pan, then add the shrimp, broccoli, scallions, chili, garlic and ginger.
- Cook for 5-6 minutes or until the shrimp turn opaque.
- Serve on a bed of cauliflower rice and top with the coconut aminos and toasted cashews.