YIELD: 1 serving
In a small bowl, add the tamari sauce, ginger, garlic, red pepper flakes and mix until combined.
Place the defrosted, peeled and deveined shrimp into a separate bowl and add 1/3 of the sauce. Toss and marinade for at least 30 minutes.
Whisk in the cornstarch to the reserved marinade and set aside.
Heat a non-stick skillet or wok on high heat, mist with an oil mister and add broccoli, salt and pepper and cook 5-6 minutes just until soft. If it starts to stick to the pan, add a splash of water to help steam and release. Remove from pan and set aside.
Rinse the skillet and mist with more oil, add shrimp discarding the marinade. Cook until the shrimp turns pink, about 2 minutes each side.
Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
This recipe was adapted from the original by butteryourbiscuit.com.
Serve this along side brown or white rice, cauliflower rice, rice noodles or, my personal favorite, gluten-free scallion pancakes. It is even delicious all on its own. I love to keep a few bags of shrimp in the freezer for times when I need something quick. Shrimp are loaded with protein and low in fat, making it a healthy meal option. Most shrimp will defrost in about 20 to 30 minutes under cool running water, in a colander. Then, just peeled and devein the defrosted shrimp and you are good to go. Chinese take-out is one of the things I have missed the most after going gluten-free, because soy sauce. So, when I find a quick, easy and tasty Chinese take-out copycat, I am there! Be sure to not cook your shrimp too long or they will become rubbery and I find tamari to be a lot saltier than traditional soy sauce, so mind how much your adding. What would be your dream gluten-free Chinese take-out copycat?
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