Shrimp and Broccoli 

So I’ve been on a downward spiral of terrible food choices this past week. 

Pizza. Wine. Cookies. Cheesesteaks. Chips. 

The true killer was a delicious plate of cheese ravioli with pink sauce. I’ve been in constant pain since yesterday afternoon. 

Dairy and gulten are my enemies. 

In a desperate attempt to heal myself, I’ve reached into my Whole30 bag of knowledge to restart my body. 

My craving for Asian food has been out of control since I got the boyfriend takeout yesterday. One thing on the menu stood out. 

Beef with broccoli. 

As I grocery shopped in pain from the ravioli lunch, I decided to make my own Whole30 version of Shrimp with Broccoli.


My take is a little different. Instead of adding the broccoli to the sauce, I used it to make rice. Amazing. 

What you need:

  • One head of broccoli 
  • One pound of shrimp, peeled 
  • One onion, sliced
  • 1/2 red bell pepper, thinly sliced
  • One pack of mushrooms, sliced 
  • Two cloves garlic, minced
  • Coconut aminos, to taste
  • Salt and pepper
  • Red pepper flakes
  • Avocado oil

Chop the broccoli into florets, and put in a steamer basket on the stove. Steam until fork tender

In a large pan, heat the avocado oil.  Add the onion, red bell pepper and garlic. Sauté a couple minutes. Add the mushrooms. Cool on medium high heat until vegetables soften and start to get a little color on them. 

Add the coconut aminos. This is your Whole30 approved soy sauce. It’s a game changer. Cool until sauce begins to thicken. Add the shrimp, and cook until pink throughout. 

In a food processor, add the steamed broccoli and pulse for a couple seconds. This will make broccoli rice. 

This was super easy. And very much delicious. I was surprised by how much I loved broccoli as rice. I didn’t feel like I was giving anything up. And it’s Whole30 approved. 

Tell me what you do to get out of a mindless eating rut. 

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