This week I bring you a recipe that impressed EVERY member of my family with how tender, juicy and delicious it is. I loved this Garlic Shrimp and Broccoli dinner even MORE because it was a one pot meal and cooked up in less than 10 minutes!
Sweet, tender and juicy shrimp are an often overlooked protein when it comes to Lean and Green meals. It's too bad, really, but understandable. Shrimp can easily get overcooked, rubbery and they can be pretty bland if not prepared right.
The key is to use fresh shrimp, that is wild caught and not farm raised. When I say fresh I mean fresh from the fishmonger, OR, thawed. Simply take the shells off and go!
You'll take more time in prepping- peeling the shrimp and cutting up the broccoli than you will actually COOKING this dish. And the results will speak for themselves. With just one pan to cook, it will be easy to bribe someone else to do the dishes :)
Give this one a try and for sure, post your results. We can't wait to see your smiles!
4 teaspoons Stacey Hawkins Roasted Garlic Oil
1 3/4 lbs. wild caught shrimp, thawed and shells removed
2 C fresh broccoli florets
2 teaspoon Stacey Hawkins Rockin' Ranch Seasoning
1/3 C low sodium chicken broth
4 C zucchini noodles (if desired- adds 2 Green portions)
2 Tablespoons butter
Add oil to a large frying pan (with a lid) over medium high heat.
When oil is hot, add shrimp and cook for 1 minute on each side until slightly pink.
Add seasonings and broth to the shrimp. Stir to combine.
Add broccoli and place the cover on the pan. Bring to a boil and reduce heat to medium. Cook until broccoli is bright green (about 2 minutes).
Remove the cover and add the butter. Stir to combine and then add the noodles. Toss the noodles in the liquid and cook until hot. Serve immediately.
Chef's Notes & More
Serving Size 7 oz. shrimp with 1/2 C broccoli and 1 C noodles.
1 - Lean
1 - Green with only broccoli, 3 Green if broccoli AND zucchini noodles are used
3 - Condiments
2 - Healthy Fat
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story