Sriracha Honey Shrimp
with broccoli / cauliflower rice
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Shrimp, peeled and deveined - 1 1/2 lbs
- Garlic - 3 cloves, chopped
- Broccoli - 1 lb, chopped
- Garlic powder - 1 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Mayonnaise, paleo-friendly - 1/4 cup
- Sriracha - 2 Tbsp (or other hot sauce)
- Vinegar, rice - 1 Tbsp
- Honey - 2 tsp
- Cilantro leaves - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 2 tsp
- Walnuts, halves or pieces - 4 oz
Cauliflower rice - (Skip if rice was made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Shrimp - Defrost, rinse, and then pat dry.
Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make seasoning for shrimp - Combine garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make sauce for shrimp - Combine mayonnaise, Sriracha, vinegar, and honey. (Can be done up to 5 days ahead)
Cilantro - Chop leaves.
Toss shrimp with seasoning.
Heat a wok or saute pan over medium-high heat. Add first part of oil and then broccoli to heated oil. Saute broccoli until it turns bright green. Add aminos and then cover with a lid. Steam broccoli, covered, until tender, 4 to 5 minutes. Remove lid and add garlic to broccoli. Saute together for 2 minutes more.
Set broccoli aside.
Wipe pan clean and return to medium-high heat. Add second part of oil and then shrimp to heated oil. Using tongs, arrange shrimp in a single layer so they cook more evenly. Cook 3 to 4 minutes on each side, until shrimp is golden.
Remove from heat and toss shrimp with sauce, walnuts, and cilantro.
If cauliflower rice was made ahead, reheat in the microwave.
Serve shrimp over broccoli and cauliflower rice. Enjoy!
Love this meal. So easy and so good0 Helpful
I love the broccoli. The sauce wasn't my favorite.0 Helpful
Easy and delicious, this time wasnt saucy enough but I think I made too much quinoa.0 Helpful
One of the best meals I've ever made. I did swap cashews for walnuts and green beans for broccoli.0 Helpful
Very good recipe that is quite versatile if you are overstocked with veggies. We tried a mix of cabbage and broccoli and it was quite delicious. Sauce is so yummy!0 Helpful
This recipe sounded amazing, but I found it was lacking something in flavor - the sriracha gave it some heat, but overall it was a little bland. The sauce was also visually unappealing; the color was very odd and made the tofu look weird. I really liked the rest of the recipe, though, especially the broccoli, so I'll likely make this again with some other sauce next time.0 Helpful