I have to be honest. The first time that I had seen “Broccoli rice” I thought, here you go again, another fad that will pass us by just as Kale has. Ok, many people still eat Kale (I even do), but you do hear less about it, right? So, I did not give it much thought. I mean, I love whole grain rice, especially with a side of Nigerian pepper sauce that my friend occasionally makes for me. So why Broccoli rice? Well, after having passed it by weekly for about year now, I gave in. Mainly because I want to up my veggie intake and also because I was curious after seeing a friend of mine who posted a picture of her meal composed of stuffed peppers and broccoli pesto rice. I yet have to try that. Meaby with some salmon instead of a stuffed pepper.
So I bought the stuff, but what now? What would I normally eat with rice? I don’t really eat meat, except for some chicken occasionally. I love tofu, but had none in the fridge and then I remembered the shrimp that I always have in the freezer for moments like these and my mouth already began to water.
I love shrimp! I love how they make it here in Belgium, “Scampi Diabolique”, nice and spicy in a tomato sauce. I love them in a good curry or just nice and simple in some good butter/olive oil, garlic, salt, and pepper. You need a good fresh bread so you can dip into the glorious garlicky, buttery sauce.
But I was in a salty and sweet mood and this is so quick, I could get to eat it faster! I’m not such a glutton usually, but I had been starved! I had been sick at home with Tonsilitis, and the only thing I could eat for 4 days was actually drinking, some lukewarm soup. And that still felt like I was swallowing a warm beverage with glass shards in it. H-o-r-r-i-b-l-e!
Enough babbling! To the recipe!
Sticky garlic shrimp on a bed of broccoli rice
- 400 grams frozen shrimp you can choose your favorite kind, with or without tail
- 2 tbsp clear honey organic
- 2 tbsp tamari sauce I'm avoiding glutens as part of elimination diet but if you don't mind you can just use soy sauce.
- 3 cloves garlic
- 1 tbsp minced ginger (optional)
- 400 gram Broccoli rice Nowadays you can buy it premade in stores, but it is easy to make yourself.
- 1 zucchini
- 100 grams edename
- 1 tbsp coconut oil
- Whisk the honey, tamari sauce, garlic, and ginger (if using) together in a medium bowl.
- Add shrimp to the marinade and put away in fridge. I don't have to remind you that if you let it sit overnight it will taste even better. So make it the day before if you can. Only takes a few minutes.
- Chop the zucchini finely into litte squares.
- Add the shrimp into a hot wok with coconut oil and cook each side for about 45 seconds, or until pink. You dont want them to be chewy like rubber, but you dont want to catch salmonella either. Am I right?
- Once the shrimp are done, put to the side. You can either pour out the marinade into the bowl with shrimp or leave some in the wok.
- Add chopped zucchini to the wok, cook 2 minutes, then add in the broccoli rice for a other 2 minutes. You can add a drizzel of tamari if you would like.
- Prep your edamame. I also have a bag of frozen edaname in the freezer for snacking on or for in my son's lunchbox. We love it.
- Once it is all ready, scoop some rice zucchini onto a plate, place the shrimps on top and finish it off with the edaname.
- If you like it spicy like me, I pour some Sriracha sauce over it.
And voila! Done! Now go on, go and make it and tell me what you think?