This quick and easy paleo stir-fry with shrimp, cashew nuts and broccoli takes less than 30 minutes and is gluten-free, low-carb and Whole30 friendly. You can serve it as is or add regular rice on the side.
Ingredients
- 1 small head of broccoli 1/2 large head, cut into small florets
- 1.5 tablespoons coconut oil
- 1/2 long red chili diced
- 1 tablespoon ginger finely diced or grated
- 1/2 cup cashew nuts roasted
- 1 tablespoon fish sauce
- 3 tablespoons coconut aminos or Tamari wheat-free soy sauce
- 1 teaspoon honey omit for Whole30/Keto
- 1 teaspoon sesame oil
- Juice of 1/4 lemon or 1/2 lime about 1-2 tablespoons of juice
- 250 g prawns or shrimp, raw and peeled; frozen prawns can be defrosted ahead of time (8 oz.)
- 2 large cloves garlic finely diced
Instructions
- Bring a kettle of water to a boil. Pour a few cups of boiling hot water to a pot and place over high heat. Add the broccoli and cook for 2 minutes. Strain and rinse under cold water. Set aside.
- In the meantime, heat coconut oil in a large frying pan or a wok. Add the chilli, ginger and cashew nuts and stir-fry for a minute, stirring frequently.
- In a small bowl, whisk together the fish sauce, coconut aminos, honey, sesame oil and lemon or lime juice.
- Add the prawns to the pan and stir through for a minute, then add the garlic and stir for 30 more seconds.
- Finally add the pre-cooked broccoli and the sauce and stir-fry together for a minute. Serve right away, while still nice and hot.
Nutrition
Calories: 420kcal | Carbohydrates: 21g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1929mg | Potassium: 446mg | Fiber: 1g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 3mg
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