I really love shellfish, almost all of them, and especially when they are cooked with Asian and Indonesian flavors like sambal oelek (chili paste), soy sauce, and rice vinegar. Recipes like this pop up a lot when the sun is out and the grill is hot, but in the meantime, it makes a nice dish for a chilly night in too (and this one is soy-free).
1 large nonstick pan
1 large microwave-safe bowl
1 lb 20-24 shrimp, peeled and deveined
1 tbsp grass-fed butter, ghee, or oil
2 tsp sambal oelek
1 tbsp rice vinegar
2 tbsp coconut aminos
2 cloves minced garlic
10oz broccoli (we usually buy frozen)
Remove tails from shrimp. In a large bowl, combine shrimp with garlic, sambal, rice vinegar, and tamari and mix.
Place frozen broccoli in a microwave-safe bowl with 1/4 cup water or steamer bag and steam for 5-6 minutes in the microwave (or in a steamer if you prefer). Cover bowl with plastic wrap before microwaving.
Heat a non-stick pan to medium heat and melt butter (or heat oil, whichever you are using). Add shrimp and marinade to the pan and arrange shrimp in a single layer. Cook for 1-2 minutes before flipping each shrimp over and cooking for an additional 1-2 minutes.
Once broccoli is fully cooked, drain water and add butter and garlic (optional).
Once shrimp are just cooked through (if they completely curl up, they’re overcooked), quickly toss them in the sauce and serve immediately with steamed broccoli.
Optional: Using remaining sauce in the pan, continue to reduce for an additional 1-2 minutes to thicken and spoon over shrimp and broccoli.