Spicy Grilled Shrimp with Garlic Ginger Veggies

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This meal is super simple!

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In a large saute pan drizzle about 3 teaspoons of avocado oil and 1 teaspoon of sesame oil. Turn heat to medium/medium high and add 2 cups of cauliflower, 1 1/2 cups of broccoli, 1 package of cremini mushrooms sliced, 3 large minced cloves of garlic, 1 inch piece of peeled and grated ginger, a pinch of sea salt, and about 2 Tablespoons of coconut aminos. Saute until aldente.

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While the veggies are cooking, rinse the shrimp and remove the shells. Slide them onto skewers. In a small bowl, combine 2 teaspoons of coconut aminos, 1/2 teaspoon of sesame oil, 1/2 teaspoon of avocado oil, 1 Tablespoon of your favorite BBQ sauce, 1/4-1/2 teaspoon of sriracha depending on how spicy you want it, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried cilantro, and 1/8 teaspoon of dried ginger. Whisk to combine and brush onto both sides of shrimp.

Preheat a grill on high.

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Grill the shrimp quickly, only a couple of minutes on each side.

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Plate the veggies, add the shrimp, and enjoy!

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2 Comments on “Spicy Grilled Shrimp with Garlic Ginger Veggies

  1. Pingback: Boozy Barbecue Recipes for 4th of July Grilling • A History of Drinking

  2. Pingback: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue - One Week Slim

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