Shrimp With Garlic Sauce
Food for thought:
Shrimp is low in calories yet rich in nutrients, and contains antioxidants, mainly astaxanthin. When you consume astaxanthin, it may help protect against inflammation by preventing free radicals from damaging your cells. It has been studied for its role in reducing the risk of several chronic diseases.
Broccoli is packed full of vitamins, minerals and antioxidants. Antioxidants are molecules that inhibit or neutralize cell damage caused by free radicals. This can lead to reduced inflammation and an overall health-protective effect. Cruciferous vegetables, such as broccoli, contain various bioactive compounds that may reduce cell damage caused by certain chronic diseases, such as cancer.
2 lbs shrimp peeled and deveined
1-½ tablespoons ghee or avocado oil
7 cloves garlic, minced
2 heads broccoli florets
6 oz sugar snap peas, ends trimmed
1 bay leaf
1 tbs coconut aminos
1 tsp fish sauce
2 teaspoons toasted sesame oil
½ tsp red pepper flakes
½ cup chicken broth
juice of 1 lime
pepper to taste
Heat ghee or avocado oil in a large pan or skillet over medium heat. Add garlic and saute 2-3 minutes.
Add broccoli and sugar snap peas. Cook for 1-2 minutes then add shrimp and bay leaf.
Increase heat to medium high, stirring often. Cook 2-3 minutes.
Add coconut aminos, fish sauce, sesame oil and red pepper flakes and quickly toss the pan to coat everything in the mixture.
Cook for 2 minutes then pour in chicken broth. Reduce heat to medium.
Cook for 5-8 minutes, or until vegetables are soft and shrimp is opaque.
Squeeze lime juice and crack fresh pepper over the dish and stir to coat.
Cook for 1-2 more minutes then serve.
Calories: 345 Fat: 10g Net Carbs: 5g Protein: 49g
Original recipe: http://slimpalate.com/shrimp-with-garlic-sauce/