SHRIMP with Garlic Tahini Broccoli . If you haven’t tried broccoli slaw you’re …
SHRIMP with Garlic Tahini Broccoli @shredhappens .
If you haven’t tried broccoli slaw you’re missing out!. I dressed it up with a nutrient-dense dressing I made with a handful of cilantro, garlic, spinach, tahini, and lemon. As always, feel free to experiment and substitute out any of the ingredients to suit your tastebuds. You can use this dressing with salads, with noodles, or use as a dip for vegetables. Tahini has such a nice kick and at 0 net carbs, it’s a great alternative to using oil for dressings.
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To make a large batch of the dressing/pesto:
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1.In a small food processor, I threw in 1 handful of fresh cilantro, 1 cup of baby spinach, 2 cloves fresh garlic, 1 tablespoon olive oil, 1/4 onion, juice of 1.5 lemons.
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2.Pulsed all of the above together, then added 2 tablespoons of tahini.
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3.Pulse and pureed everything above and added sea salt, pepper, and a little ginger, then ran the food processor again.
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4.At this point, I did a quick taste of the sauce to see if I wanted to season with more salt, add more lemon juice, or add more herbs. This all depends on your taste buds. I mixed some of it with the slaw and put the rest in the fridge.
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To make the shrimp:
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1.I seasoned a handful of large shrimp with sea salt, some lemon pepper, smoked paprika, and some red chili flakes.
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2.I put the shrimp and sliced mushrooms in a pan on medium heat with 1 tablespoon coconut oil and cooked on each side until pink (less than 5 mins total).
