Coconut Chili Garlic Shrimp with Broccoli
The sauce is the star of the this dish, it is delicious on anything, veggies, fish, pasta, rice, quinoa, rubber bands, ha ha just kidding (but probably!) And yes, we eat fish. We have found that a pescatarian diet (Seafood being the only meat we consume) works well for us. All types of fish are packed with nutrients, including vitamin D and B2 (riboflavin), and the minerals Iron, zinc, iodine, magnesium, and potassium. Fish is also rich in calcium and phosphorus, which are important for bone health. We realize that consuming seafood may not work for everyone and the upshot is, as stated above, this sauce would be great on anything. Broccoli, a cruciferous vegetable, has been associated with lowering your risk of cancer; particularly lung and colon cancers. Studies have suggested that sulforaphane, the sulfur-containing compound that gives cruciferous vegetables their bitter bite, is also what gives them their cancer-fighting power. This dish is loaded with garlic which has been used as a medicine throughout ancient and modern history, especially for its ability to decrease your risk of cardiovascular disease. Also, the healthy dose of lime in this dish not only tastes delicious but is packed with d-limonene, a chemical compound found in all citrus fruits has multiple health benefits, one of them being cancer prevention. So eat up : )
Coconut Chili Garlic Shrimp with Roasted Broccoli
2 Pounds Wild Caught Shrimp, peeled and de-veined
A pinch or two of Salt
2 Tbsp pressed or minced fresh organic Garlic
2 Tbsp Real Maple Syrup (not Aunt Jamimia, throw that away if you own some lol!!)
2 Tbsp organic Olive Oil
2 tsp (or more if you want it spicier) Chili Garlic Sauce - try to find this in the ethnic isle of grocery store look, for one with no preservatives
1 large organic lime, zest and juice
1 can organic Coconut Milk
! head organic Broccoli
1-2 medium cloves organic Garlic, chopped, minced or put through a press
2-3 Tbsp organic Olive Oil
Salt and fresh ground Pepper to taste
To make the Shrimp and Sauce: In a large bowl combine shrimp, salt, garlic, maple syrup, olive oil and chili paste, mix well. Saute shrimp in a skillet over medium high heat. Cook in 2-3 batches to avoid overcrowding, removing cooked shrimp to a bowl until last batch is cooked. Add coconut milk and lime juice to shrimp pan, simmer and cook gently 2-3 minutes, if you would like sauce thicker raise heat to reduce to your liking, add shrimp just to warm them back up and serve over jasmine rice, quinoa or pasta.
To make broccoli: Heat oven to 425” Chop the broccoli and garlic. combine on a sheet pan and season with salt, pepper and organic olive oil, stir well. Roast for 15-20 minutes stirring once about halfway through. Serve on top of, or along side the shrimp and garlic sauce.
Let us know what you think! Leave a comment below!