Cilantro Shrimp and Green Beans
Having your hormones out of balance can make you feel...less than human. Let's nourish your hormone-balancing system by using food. Remember, food is medicine. I have hand-chosen the ingredients in this recipe to help get you back on track.
H-Burn Dinner | Serves 2
Prep time: 30 minutes | Total time: 40 minutes
Ingredients
1 tablespoon coconut oil
6 ounces green beans, trimmed and cut into 2-inch pieces
1 small yellow squash, thinly sliced
1 small zucchini, thinly sliced
12 ounces raw shrimp, shelled and deveined
1/4 cup sliced green onion (scallion), white and green parts
2 garlic cloves, minced
1/4 cup coconut milk
1 tablespoon tamari
2 teaspoons lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon lime zest
1/8 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh cilantro
Directions
- Heat the coconut oil in a large, heavy skillet over medium-high heat. Add the green beans and stir-fry for one minute. Add the squash and zucchini and stir-fry for 2 minutes. Add the shrimp, green onion, and garlic and stir-fry for about 1 minute more, until the shrimp turn pink.
- Add the coconut milk, tamari, lime juice, ginger, lime zest, and red pepper flakes. Continue to stir for about 5 minutes, until the shrimp is cooked through and everything is hot. Remove from the heat and serve topped with cilantro.
Having your hormones out of balance can make you feel...less than human. Let's nourish your hormone-balancing system by using food. Remember, food is medicine. I have hand-chosen the ingredients in this recipe to help get you back on track.
H-Burn Dinner | Serves 2
Prep time: 30 minutes | Total time: 40 minutes
Ingredients
1 tablespoon coconut oil
6 ounces green beans, trimmed and cut into 2-inch pieces
1 small yellow squash, thinly sliced
1 small zucchini, thinly sliced
12 ounces raw shrimp, shelled and deveined
1/4 cup sliced green onion (scallion), white and green parts
2 garlic cloves, minced
1/4 cup coconut milk
1 tablespoon tamari
2 teaspoons lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon lime zest
1/8 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh cilantro
Directions
- Heat the coconut oil in a large, heavy skillet over medium-high heat. Add the green beans and stir-fry for one minute. Add the squash and zucchini and stir-fry for 2 minutes. Add the shrimp, green onion, and garlic and stir-fry for about 1 minute more, until the shrimp turn pink.
- Add the coconut milk, tamari, lime juice, ginger, lime zest, and red pepper flakes. Continue to stir for about 5 minutes, until the shrimp is cooked through and everything is hot. Remove from the heat and serve topped with cilantro.
