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This recipe is very simple and perfect for busy nights! You will be in and out of the kitchen in less than 25 minutes. This gluten free and low calorie stir fry is great for lunches during the week.
1.5 tablespoons of olive oil
1 tablespoon of minced garlic
1 teaspoon of Flavor God Lemon and Garlic Spices (can use any brand)
*1.5 lbs of small shrimp, peeled and deveined
12 ounce bag of broccoli florets
12 ounce bag of cauliflower florets
dash of pepper
Heat olive oil and garlic in large skillet over medium heat. Add broccoli, cauliflower and lemon garlic spices and cook until almost tender. Next add in shrimp and dash of pepper and continue to cook for 2-3 minutes. You can serve this over brown rice, rice noodles, spaghetti squash or just enjoy it the way it’s prepared. This is such a versatile recipe, feel free to add many other vegetables, such as snow peas, carrots or onions.
If you love soy sauce but want to keep the sodium content down you can top this with Coconut Aminos! I promise you won’t notice a difference. You can find a bottle at Kroger or Walmart. Perfect to keep on hand.
*If frozen, thaw the shrimp: Place the shrimp you want to cook in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.
People often ask me what I use in the kitchen, this is one of my favorite skillets. My girls use this skillet as well because we all love it. Its easy to clean and it has held up really well! Check it out here>>
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