Zesty Shrimp and Smashed Brussels
Serves 430 mins prep40 mins cook
A delightful meal featuring zesty shrimp, smashed Brussels sprouts, and garlicky Hassleback potatoes, alongside sesame salmon and fresh cucumber salad with tahini sauce.
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What you need
Instructions
1: Heat 1 tbsp olive oil over medium high and sauté 1 lb of wild shrimp seasoned with salt, paprika, and garlic powder for about 2 minutes per side. 2: Add 2 tsp coconut aminos and a squeeze of lemon juice to the shrimp, then remove from heat. 3: Boil 2 cups of salted water and cook 1 lb of trimmed Brussels for 4 minutes, then drain and dry. 4: 'Smash' the Brussels slightly and toss with 1.5 tbsp olive oil, salt, and pepper. 5: Broil the Brussels on a sheet pan for 2 minutes, flip, and broil for another 1-2 minutes. 6: For the potatoes, slice 1 lb of mini gold potatoes, toss with 1.5 tbsp olive oil, minced garlic, salt, and pepper, then bake at 450°F for 35-40 minutes. 7: For the salmon, sear a wild salmon steak seasoned with salt and pepper in a cast iron with a mix of coconut oil and sesame oil for about 5 minutes per side. 8: For tahini sauce, mix 2 tbsp tahini with 2 tsp coconut aminos and add water to thin. 9: Prepare avocado toasts with 2 slices of sourdough, topped with avocado, tomato, hemp seeds, and a soft boiled egg, and the other with cooked shrimp tossed in sweet chili sauce.View original recipe