Garlic shrimp, with Asian inspired sauté vegetables

The other day, I was starving! I somehow skipped breakfast. Then the girls and I were out and about for three hours. When we finally got home, and the girls went down. My stomach was certainly telling me off for only surviving off coffee and pecans that morning.

At first I thought I will have some toast. Next thing I knew I was making a whole dish! But this meal is delicious, full of flavour and versatile. And it’s actually easy! I can make this in twenty minutes, which is perfect for days I don’t have a whole lot of time to make something.

My favourite part is the Asian inspired flavours. Toasted sesame oil, Worcestershire sauce and maple syrup. I loved the depth of flavour the sesame oil has. The Worcestershire sauce has a tang to it, and the maple syrup helps balance the acidity of the Worcestershire. It’s so delicious! I can eat this combination all day, on anything!

For the vegetables, it’s very versatile. My go-to is peppers, mushroom, spinach and onion. But really, you can use anything! And that is the same for the base! I like to use gluten free noodles. But you can use rice, quinoa or couscous. I find noodles are less tedious than rice. Just boil, strain and fry for a few minutes in the pan.

This healthy meal will have everyone wanting more! And it’s a meal you can make everyday, but switch it up. So no one will know it’s the same recipe.


Garlic Shrimp with Asian inspired sauté vegetables

Yields: 1-2 servings

Ingredients:

  • 6 Shrimp
  • 3 tbsp EVOO
  • One Garlic Clove minced
  • Mushroom
  • Onion
  • Orange pepper
  • 1 cup of spinach
  • 3 tbsp Sesame Oil
    1 tsp Worcestershire
    1 tsp Maple Syrup
    1/2 tsp Salt
    1/2 cup cooked Gluten Free Noodles

***Substitute and vegetables

*** Use any protein

*** Substitute noodles for rice, quinoa or couscous

Instructions:

  1. Boil noddles in salted water
  2. On a baking sheet, place shrimp. Coat with EVOO and garlic. BROIL for 5 minutes on HIGH. Wait for them to turn opaque pink/ white.
  3. In a sauté pan. Add vegetables, EVOO, sesame oil, Worcestershire, maple syrup, and salt. Sauté for 10 minutes on medium-high heat.
  4. Add spinach and boiled noodles.
  5. Sauté for 5 minutes on high.
  6. Add shrimp, and toss together.
  7. Serve

* For an extra yummy flavour, you can add fresh chopped green onions on top. Or toasted sesame seeds.


I hope you enjoy this recipe! Be sure to tag me on social media! I love to see all of your creations! @jaclyn.yvonne

Thanks for reading,

Jaclyn Yvonne