I cooked this dish the other night when I wanted a big return on minimal effort! It kind of felt like a clean Moo Goo Gai Pan, without the sleepy, bloated feeling you’re left with after. As always, all of my recipes are gluten-free and dairy-free, and made of real, whole foods. Enjoy!
- 1.5 lbs Wild-Caught Shrimp – peeled & de-veined
• Avocado or Sesame oil
• 2 tsp minced garlic
• Juice from 1/2 of a lemon
• 1 head broccoli – cut into bite sized pieces
• 1 cup of mushrooms (baby-bella, button or cremini) – stemmed, broken in halves, rinsed thoroughly
• 1/3 of small purple onion – sliced lengthwise, very thin slices
• Smoked salt (usually in grocery stores or purchase here)
• Salt (Pink Himalayan or Celtic Sea Salt) & Grated Black Pepper
• Sesame seeds (Optional)
Heat garlic and oil on medium low heat until garlic becomes fragrant. Turn heat to medium, Add shrimp and season with Himalayan salt, pepper and squeeze of lemon. If pan ever seems dry add a bit more oil. (Do not ever let your pan get so hot that it burns the oil, aka turns it brown). Let cook for 2 minutes. Add in veggies. Stir on medium heat for 5-7 minutes. Once broccoli is bright green and your shrimp are bright pink, you’re dish is ready!
Turn the heat off, sprinkle with a pinch of smoked salt and sesame seeds if you like them. If you’d like, you can top with Tamari – a gluten free soy sauce. Serve on its own, with cauliflower rice, traditional rice, or arugula tossed in olive oil and lemon juice.