Ingredients

The following ingredients have 4 Servings
  • 2 lbs shrimp ((cleaned, peeled, and deveined))
  • 16 oz broccoli florets
  • 1 red bell pepper ((diced))
  • 1 green bell pepper ((diced))
  • 1/2 cup raw cashews
  • 2 tbsp avocado oil ((or olive oil))
  • 1/2 cup coconut aminos
  • 1/3 cup rice vinegar
  • 2 tbsp orange juice*
  • 1 tbsp sesame oil
  • 1 tbsp chili garlic sauce
  • 1 tbsp cashew butter
  • 2 tsp chopped fresh ginger
  • 1/3 cup chopped fresh cilantro ((optional for garnish))

Instruction

  • Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside.
  • Spread the broccoli, bell pepper, and cashews over the baking sheet. Toss with the avocado oil. Transfer to the oven and roast for 10 minutes.
  • Meanwhile, make the sauce. Whisk together the coconut aminos, vinegar, orange juice, sesame oil, chili garlic sauce, cashew butter, and ginger. Set aside 1/3 cup of the sauce.
  • Remove the veggies from the oven, and place the raw shrimp on the pan with the veggies. Pour the remaining sauce (reserve the 1/3 cup for serving) over the shrimp and veggies. Transfer the pan back to the oven and bake for another 8-10 minutes at 400 degrees. Remove when the shrimp is opaque and pinkish.
  • Serve over a bowl of rice or cauliflower rice. Top with the 1/3 cup reserved sauce and fresh cilantro (if using).