Lemon and Garlic Shrimp with Broccoli
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  • ½ lb of shrimp, uncooked and deveined
  • juice of 1 lemon
  • 3 cloves of garlic minced
  • 2-3 tbsp of cilantro, finely chopped
  • 1 cup of broccoli florets, stems chopped
  • 2 tbsp olive oil
  • 2-3 tbsp butter or coconut oil (if needed)
  • 3 tbsp sesame seed oil
  • 3 tbsp coconut aminos
  • salt & pepper to taste
  • optional: 1 tsp red chili flakes (for spice)
  • Vegan Protein Option: mix broccoli with cooked quinoa and serve over a bed of arugula or spinach. See next page for cooked quinoa recipe.


  1. Marinate Shrimp: Rinse shrimp and put in a medium mixing bowl. Add lemon juice, garlic cloves, cilantro, olive oil and sprinkle with salt & pepper. Mix all ingredients and set aside.
  2. For the Broccoli: a. Bring a medium pot of water to a boil. b. Blanch broccoli florets in boiling water for about 2-3 minutes to soften. Dry them on a towel and set aside. Blend the sesame seed oil, coconut aminos and optional red chili flakes in a small bowl. You can add more of each ingredient to adjust taste. c. Heat sesame seed oil mixture in a wok or frying pan on medium heat. When hot, add broccoli and pan fry until slightly charred
  3. For the Shrimp: Melt 1-2 tablespoons of butter or coconut oil in a pan and add marinated shrimp. Cook on medium heat for about 3-5 minutes or until cooked through. The shrimp should turn a bright salmon color.
  4. Serve with broccoli.

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