Shrimp with Brussels sprouts, Carrots and Freekeh
Prep Time 10 minutes
Cook Time30 minutes
Total Time 40 minutes
Servings 4-6 servings
1 cup water
½ cup dry cracked freekeh
2 cups Brussels sprouts, sliced in half
2 cups carrots, peeled and diced
2 teaspoons avocado oil, divided
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon red chili flakes
¼ teaspoon thyme
¼ teaspoon oregano
1 ½ cups shrimp, deveined
1 tablespoon butter
¼ teaspoon turmeric
½ teaspoon ginger
1 lemon, juiced
Cracked black pepper and sea salt, to taste
Pour water and freekeh in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes until the Freekeh is tender. Remove from heat and set aside.
While the Freekeh is cooking, place Brussels Sprouts and carrots in a sauce pan with 1/2 inch of water. Cover and bring to a boil. Reduce heat and steam until fork tender about 12-15 minutes.
In a large skillet over medium heat add 1 teaspoon avocado oil then add steamed vegetables. Add cumin, garlic powder, red chili flakes, thyme and oregano and stir to coat vegetables. Stir in cooked freekeh. Reduce heat to low.
In a small skillet over medium heat add 1 teaspoon avocado, 1 tablespoon butter, turmeric and ginger toss in shrimp. Cook for 1-2 minutes on each side. Turn off heat when shrimp are pink and firm.
Add cooked shrimp to freekeh and veggie mixture. Add fresh squeezed lemon, cracked black pepper and salt to taste. Serve immediately.