Alright people, this recipe rocks. It's tried and true, it's easy, and it tastes divine. For some reason, I've been craving shrimp lately #pregnancycraving, and it hit the spot! Plus, each serving is ~340 calories, with 17.7 grams of protein, 7.2 grams of fat, and 52 grams of carbs for all you macro counters. Boom! Give it a try!
Yields: 4 servings
2 teaspoons sesame oil
half a head of broccoli, diced
1 zucchini, diced
1 cup baby carrots, diced
3/4 cup low sodium chicken broth
1 Tbsp. coconut aminos
2 tsp. minced garlic
1 Tbsp. rice vinegar
1 Tbsp. light brown sugar
2 tsp. cornstarch
1/2 pound large shrimp, peeled and deveined
2 cups brown rice, cooked
Sesame seeds and green onions (sliced) to top!
1. In a large skillet, pour in the sesame oil over medium heat. Add the broccoli, zucchini, and carrots and saute until the vegetables begin to soften up.
2. In a separate small bowl, combine broth, coconut aminos, garlic, vinegar, brown sugar, and cornstarch. Whisk together.
3. Add shrimp to vegetables and pour sauce over top. Stir frequently and cover until sauce has thickened and shrimp are cooked through. About 5-7 minutes.
4. Serve over brown rice and top with sesame seeds and green onions! Enjoy!