Coconut Shrimp and Broccoli Lunch

You will need:

3 small heads broccoli

1 red onion

8 cloves garlic, minced (small ones)

a total of 3 Tbsp olive oil or coconut oil

1/8 tsp salt

1 can coconut milk, shaken thoroughly

1/2 cup macadamia nuts

1 Tbsp chili powder

2 tsp lime juice

1 bag (~48 pieces) peeled deveined shrimp

In a large frying pan, heat 2 Tbsp olive oil and a pinch salt. Add about 5 cloves of the minced garlic. Break up the broccoli heads and add to the pan, stirring so that the garlic doesn’t brown. Add 1/2 can coconut milk and 1/2 diced red onion. Put a lid on the pan and allow to cook about 5 min. Remove from the heat and stir in macadamia nuts and lime juice.

In a separate frying pan, heat 1 Tbsp oil and add the remaining red onion, sliced. Add the remaining garlic. Pour in the remaining half can coconut milk and bring to a simmer. Add 1 bag (~48 pieces) large peeled, deveined shrimp (uncooked). Cook the shrimp, while stirring, until it is all pink (be careful not to over cook). Remove from heat and stir in chili powder. Spoon the shrimp over the broccoli and serve!

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