with broccoli and cauliflower rice
We combine Sriracha, honey, rice vinegar with a bit of mayo to form a creamy sauce that provides the perfect coating for our sauteed shrimp. Served up with some simple broccoli and healthy cauliflower rice, this is an easy weeknight dinner but can also impress guests!
- Shrimp, peeled & deveined - 1 1/2 lbs
- Green onions - 2 stalks , sliced
- Garlic - 3 cloves , minced
- Broccoli - 1 1/2 lbs , chopped
- Arrowroot powder - 3 Tbsp
- Garlic powder - 1 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Mayonnaise (look for a paleo brand like Primal Kitchen) - 1/4 cup
- Sriracha (or other hot sauce) - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Honey - 2 tsp
- Oil, cooking - 2 tsp + 2 Tbsp
- Bragg's / coconut aminos - 2 tsp
- Walnuts - 4 oz
- Cauliflower, small - 1 head , florets chopped
- Ghee or grassfed butter - 1 1/2 tbsp
Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper. (Can be done up to 4 days ahead)
Shrimp - Defrost, rinse, and then pat dry with paper towels.
Green onions / Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
Cook broccoli - Place garlic and broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
Make coating for shrimp - Mix together arrowroot powder, garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make sauce for shrimp - Mix together mayo, Sriracha, rice vinegar, and honey. (Can be done up to 3 days ahead and refrigerated)
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Toss shrimp with arrowroot mixture until thoroughly coated.
Heat a wok or nonstick saute pan over medium-high heat. Add first part of cooking oil and then microwaved garlic and broccoli to heated oil. Saute for 2 to 5 minutes, until broccoli is cooked through to your liking. Finish with aminos. Remove from pan and set aside.
Wipe pan clean and return to medium-high heat. Add second part of cooking oil and then shrimp to heated oil. Using tongs, arrange shrimp so it’s spread out into one layer so they cook more evenly. Cook 3 to 5 minutes on each side until shrimp is golden.
Remove from heat and then toss with sauce, walnuts, and green onions. Enjoy shrimp over broccoli and cauliflower rice!