Shrimp got a bad rap back in the 80s for being tied to high cholesterol when we were all on that crazy low-fat/high sugar fiasco of a diet crazy but the truth is they are an amazing source of protein, low in calories and really easy for a mid-week meal. Of course, you should select Ocean-Wise wherever possible and don’t skimp on the quality of the shrimp.
I like keeping the heads of the shrimp on when cooking, It adds to the flavour and then you can de-head them after. Serve these Thai-inspired flashy coconut shrimp with cauliflower rice, nutty brown rice or on top of a salad.
- 4 tbsp tamari
- 1 tablespoon cornstarch
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 lime, zested and juiced.
- pinch chili flaked.
- 1 tablespoon avocado oil
- 2 lb. large shrimp peeled and deveined
- 1 head broccoli, chopped in big chunks.
- Sesame Seeds
- Green onions
- Fresh mint
- Prepare the sauce: In a small bowl, whisk together the tamari, corn starch, garlic, ginger, and red pepper flakes.
- Heat avocado oil in a wok or in a large, deep skillet over medium-high heat, about 2 minutes.
- Add the shrimp and broccoli and stir-fry until the vegetables are tender and the shrimps are cooked, 5-10 minutes, depending on the shrimp size (larger shrimp take longer)
- Lower the heat to medium. Give the sauce another stir, then add it to the skillet. Stir-fry until the sauce thickens, about 1 minute.
- Remove from heat and transfer the stir-fry to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds and serve.