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 Pound of fresh shrimp (I prefer fresh over frozen, but either one works)
- 6 Cups of broccoli florets
- 1 Tbsp. of garlic powder
- 1 Tbsp. of ginger
- 1 Tbsp. of onion powder
- 1 Tbsp. of fish sauce
- 1 Tbsp. of coconut aminos
- 1 Glug of garlic infused olive oil
Instructions:
- Over medium heat add glug of garlic infused olive oil to pan
- Add shrimp and cook until pink
- Add broccoli, coconut aminos, spices and fish sauce. Cook until broccoli is softened
- Enjoy!
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