Thai Peanut Shrimp and Broccoli
 
 
Yield: 2 servings
Ingredients
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 clove garlic, thinly sliced
  • 1 head broccoli, cut into bite sized florets; stalks peeled, diced and kept separate
  • 2½ tablespoons water
  • ¼ cup creamy peanut butter (I used Jif)
  • 2 tablespoons coconut aminos
  • 2 tablespoons light coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon red pepper flakes, plus more to taste
  • 12 large shrimp, peeled and de-veined
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped scallions
  • Salt and pepper
Directions
  1. Heat a tablespoon of the olive oil in a large skillet (that has a lid, but don’t use the lid yet) over medium heat. Add the garlic. When the garlic starts to sizzle, add the diced broccoli stalks and cook for 1 minute. Add the florets and cook for 3 minutes, stirring occasionally. Add the water, cover the skillet and reduce the heat to low. Steam the broccoli for 5 minutes, until tender and the water has steamed off.
  2. While the broccoli is cooking, make the peanut sauce. Whisk the peanut butter, coconut aminos, light coconut milk, maple syrup, lime juice, ground ginger and red pepper flakes in a small mixing bowl until well combined.
  3. When the broccoli is done, remove from the skillet. Heat the remaining teaspoon of olive oil in the skillet over medium-high heat. Once hot, add the shrimp, being sure not to move the shrimp once you place them in the skillet. Season the shrimp with salt and pepper and sear for 3 minutes, flip and sear for another 3 minutes. Reduce the heat to low. Add the broccoli and sauce to the skillet. Stir until combined then remove from the heat. Serve the shrimp and broccoli over brown rice and top with the chopped peanuts and scallions.
Notes
Substitutions: If you can’t use coconut aminos, you can try swapping in low sodium soy sauce. You might need to increase the amount of maple syrup. If you can’t use light coconut milk, substitute water.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/02/01/thai-peanut-shrimp-and-broccoli/