Shrimp and Broccoli Stir-Fry

Autophagy activators: SP, SU, SM, PO, SA, VIT, PB, O3

Makes 4 servings • Prep time: 15 minutes • Cook time: 30 minutes

This Asian-inspired dish takes advantage of the high smoke point of tea seed oil to stir-fry vegetables and shrimp.

• 1 pound shrimp, peeled and deveined
• 3 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1 tablespoon gluten-free coconut aminos
• 1 teaspoon pure maple syrup (optional)
• 1 tablespoon dark sesame oil
• 3 tablespoons tea seed oil
• 5 cups broccoli (cut into florets and stems, peeled and sliced)
• Sea salt and freshly ground black pepper
• ¾ teaspoon red pepper flakes (optional)
• 2 tablespoons sesame seeds
• ¼ cup kimchi (optional)

1. In a medium bowl, toss the shrimp, scallions, half the garlic, half the ginger, the coconut aminos, maple syrup, and sesame oil. Cover and let marinate in the refrigerator for at least 15 minutes and up to 4 hours.

2. In a large skillet, heat 1 tablespoon of the tea seed oil over high heat. Add the broccoli stems and cook, stirring continuously, for 30 seconds. Add the broccoli florets, the remaining garlic and ginger, and 2 tablespoons water and season with salt and black pepper. Cook, stirring continuously, until the broccoli is bright green, about 2 minutes. Transfer to a plate.

3. In the same skillet, heat the remaining 2 tablespoons tea seed oil over medium heat. Add the marinated shrimp and red pepper flakes (if using). Cook, stirring continuously, for about 3 minutes. Return the broccoli to the skillet and add a tablespoon or two more water if the pan looks dry. Cook, stirring continuously, until the shrimp are cooked through, 1 to 2 minutes more.

4. Place the shrimp stir-fry on four plates and sprinkle with the sesame seeds. Serve with a side of kimchi and a generous drizzle of coconut oil, if desired.

Nutritional analysis per serving (without kimchi): fat 18g, protein 20g, carbohydrate 12g, net carbs 8g