Shrimp and Broccoli
The Shrimp and Broccoli meal is quick and easy - and tastes great too! There is no dairy or gluten. The difference between the bright green broccoli and the pink shrimp are beautiful and can be served over rice or noodles.
Equipment
- 1 Fry Pan
Ingredients
- 1 lb shrimp large, deveined (peeled or unpeeled)
- 1.5 lbs broccoli 1 1/2 pounds (3 large heads)
- 1 whole onion white
- 2 tbsp rice vinegar
- 4 tbsp soy sauce or coconut amino sauce (remember that soy sauce is saltier)
- 1/2 tbsp chili garlic sauce
- 2 tbsp sesame oil
- 1/4 tsp salt
- 1 pinch sesame seeds for garnish
- 1 whole green onion thinly sliced, for garnish
- 1/2 lb rice or noodles
Instructions
- If frozen, thaw the shrimp according to the package instructions.
- Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.
- In a measuring cup, stir together the rice vinegar, soy sauce, and chili garlic sauce.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion and salt and cook 5 to 6 minutes until fork tender, stirring occasionally. Add the shrimp and cook 3 to 4 minutes, stirring frequently.
- When the shrimp is just about opaque, add the sauce mixture and cook 1 minute.
- Remove from the heat. Serve with sesame seeds.