Shrimp and Broccoli

This dish is way better than Chinese food from a restaurant! I mean… yes, it’s been a while since I’ve had takeout, BUT I really thought this tasted better than any Chinese food that I can remember! It’s also ridiculously simple to make and absolutely took no time to cook at all!

There is just so much flavor from the ginger and the garlic – it’s a match made in heaven! This dish is delicious served over cauliflower rice and can be stored in the refrigerator for a few days. Sure it gets a little soggy (as most saucy leftovers do, but I actually prefer it because the flavors marinate a little longer adding EVEN MORE tasty deliciousness!). This recipe is of course gluten free, soy free, Autoimmune Protocol (AIP), and Candida friendly. I used coconut aminos instead of soy sauce to achieve the taste and flavor of the traditional dish.

For this recipe, you will need the following ingredients:


  1. Over medium heat add glug of garlic infused olive oil to pan
  2. Add shrimp and cook until pink
  3. Add broccoli, coconut aminos, spices and fish sauce. Cook until broccoli is softened
  4. Enjoy!

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