This is one of my favorite go-to recipes; it’s easy and healthy. Shrimp is an excellent source of selenium, protein, and B12. I LOVE selenium rich foods, as selenium supports thyroid function. On the flip side, goitrogenic foods can slow thyroid function and stimulate goiters. I learned about this early on when I had a goiter in my neck. Had being the operative word here. I attribute its disappearance to clean eating, avoiding goitrogenic foods, and being stabilized by my meds. So a word about goitrogenic foods:
Goitrogens are substances that naturally occur in certain foods and are said to interfere with the production of thyroid hormones. You may be surprised that some of the most commonly consumed “health” foods contain goitrogens; cruciferous vegetables such as broccoli, cauliflower, kale, spinach, bok choy, collard greens, brussel sprouts, strawberries, peaches, pears, peanuts, pine nuts, and soy. Most sources believe that the goitrogenic material are largely destroyed when said foods are cooked; which is why I’ve resumed eating them in moderation and cooked.
If you’re avoiding goitrogenic foods, omit the broccoli and sub in green beans or sugar snap peas. Add brown rice if desired, or keep it grain free for my Paleo friends.
8 Tablespoons Water
4 Tablespoons Organic Ketchup
2 Tablespoons Gluten Free Soy Sauce
4 Teaspoons Cornstarch
2 Teaspoons honey
1/2-1 Teaspoon Crushed Red Pepper (to your desired spice level)
1/2 Teaspoon Ground Ginger
1 Tablespoon Olive Oil or Coconut Oil
6 Cloves of Garlic, minced
Vegetable of choice; I used Broccoli, Carrots,Mushrooms, Pea Pods and Red Onion (about 3 cups of vegetables)
16 Ounces of cooked, tail off shrimp
In a bowl, combine first 7 ingredients. Set Aside.
Next, heat oil in a large skillet over medium-high heat. Briefly saute garlic, and add vegetables.
Saute for about 10-12 minutes.
Add shrimp and sauce. Cook and stir until sauce has thickened; about 3-4 minutes.
This recipe serves 4 and is 240 calories per serving.