When I am really short on time, but feel bored with the usual fare, I turn to recipes like this one. This dish has savory-sweet, Chinese-inspired flavors, but none of the unhealthy ingredients you might find in a Chinese restaurant. Make sure you have all the ingredients handy, and this meal will be ready in a flash.
Ingredients
- 3 tbsp (45 ml) coconut oil
- 4 cloves garlic, pressed
- 1 tbsp (15 g) fresh ginger, peeled and very finely chopped
- 1 lb (454 g) raw, large shrimp, shelled
- 2 small heads clean romaine lettuce, cut in 4 lengthwise
- ¼ cup (35 g) crushed macadamia nuts
- ¼ cup (60 ml) chicken broth
- 2 tbsp (30 ml) coconut aminos
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (12 g) Swerve or LAKANTO
- 1 tsp (2 g) red pepper flakes
How to Make It
- Heat the coconut oil in a 12 inch (30 cm) nonstick skillet over high heat. Add the garlic and ginger to the pan and sauté for about a minute, stirring often. Add the shrimp to the pan and cook, stirring until almost cooked, about 2 minutes.
- Add the romaine lettuce to the pan and cook until wilted, about 2 minutes. Add the macadamia nuts, chicken broth, coconut aminos, rice vinegar, sweetener and red pepper flakes to the pan and cook, stirring constantly, for another 2 minutes.
- Serve immediately. This recipe pairs nicely with Easy Cauliflower Rice.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1441 kcal Calories from Fat: 900 kcal |
|
% Daily Value*
|
| Total Fat 100 g 286% |
Trans Fat 0.0 g |
carbohydrates 60 g 46% |
Dietary Fiber 26 g 68% |
Protein 84 g 168% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |