Spicy Shrimp and Broccoli Mash

For the Broccoli Mash

  • 1 tablespoon olive oil

  • 1 head broccoli, cut into small florets (about 6 cups)

  • 3 cloves garlic, minced

  • 3 cups vegetable or chicken broth

  • 1 tablespoon Coconut milk

  • ½ cup parmesan cheese (optional)

  • 1 teaspoon salt

For the Shrimp

  • 1 tablespoon olive oil

  • 1 lb. (450g) raw shrimp, peeled and deveined

  • 1 tablespoon minced garlic, or dried garlic

  • 1 teaspoon crushed chili pepper flakes

  • 1 knob fresh ginger, grated (optional)

  • Salt and fresh cracked black pepper

  • Lemon wedges, for garnish


1. For the broccoli: Heat the olive oil in a large soup pot. Add the broccoli and garlic. Saute for a minute or two, until the garlic is really fragrant. Add 2 cups broth and simmer for 7 to 10 minutes, until soft.

2. Drain broccoli florets and garlic and transfer to a food processor. Add a tablespoon h and coconut milk pulse until smooth. Adjust the consistency by adding few tablespoons of broth if needed. Stir in the salt and parmesan cheese, pulse once more and set aside.

3. For the shrimp: In a large skillet, add the olive oil over medium heat. Make sure to pat the shrimp dry. Add shrimp to the skillet and sprinkle with garlic, salt, pepper, ginger, chili pepper flakes, to taste. Cook for a few minutes on both sides, then add 2 tablespoons water or broth to the pan to deglaze the browned bits and spices to coat the shrimp.

4. Serve the shrimp over a couple spoonfuls of broccoli mash and garnish with lemon wedges. Enjoy!

Makes 3 servings.

To make this a balanced meal:

  1. add a side of sweet potato (100 gms cooked)

  2. have a 3/4 cup strawberries with 2 tbsps coconut cool whip

  3. 1/2 cup cooked quinoa