This recipe is as delicious as it is beautiful. It’s the epitome of color your plate. Since starting Whole 30, I really wanted nourishing, filling meals, but I also didn’t want to break my back after a day of work to cook something. Enter cashew shrimp. This recipe could be altered with any meat you like – chicken thighs, beef, salmon, etc. It really is versatile. It’s a one pan meal (aside from needing one bowl to mix the sauce in). I made the recipe for myself and my husband. It made 4 meals total.

Ingredients:

• 2 lbs shrimp
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 head of broccoli, chopped
• 1/2 cup cashews
• 2 tbsp avocado oil
• 1/2 cup coconut aminos
• 1/3 cup rice vinegar
• 2 tbsp juice from an orange
• 1 tbsp toasted sesame oil
• 1 tbsp chili garlic sauce
• 1 tbsp cashew butter
• 2 tsp chopped fresh ginger

Directions

1. Preheat oven to 400 degrees
2. Place broccoli, bell peppers, and cashews on baking sheet lined with parchment paper. Toss in avocado oil.
3. Bake for 10 minutes
4. While the veggies cook, mix the remaining ingredients together to make the sauce. Set aside 1/3 cup.
5. Add shrimp to pan and pour over remaining sauce.
6. Bake for 10 more minutes.
7. Serve over rice or cauliflower rice, and top with set aside sauce.