Keto Shrimp with Cauliflower and Broccoli

Ingredients

• Shrimp (peeled and deveined)1 pound
• Cauliflower Florets2 cups
• Broccoli Florets2 cups
• Coconut Oil2 tablespoons
• Garlic (minced)4 cloves
• Small Onion (diced)1 piece
• Soy Sauce (or Tamari for gluten-free)1 tablespoon
• Fish Sauce1 tablespoon
• Black Pepper1/2 teaspoon
• Fresh Cilantro (optional for garnish)

Instructions

1. 1In a large skillet, heat the coconut oil over medium heat.
2. 2Add the minced garlic and diced onion to the skillet and sauté until fragrant and golden brown, about 2-3 minutes.
3. 3Add the cauliflower florets to the skillet and cook for 5 minutes, stirring occasionally.
4. 4Add the broccoli florets to the skillet and continue cooking for an additional 5 minutes, until the vegetables are slightly tender.
5. 5Push the vegetables to one side of the skillet and add the shrimp to the empty space.
6. 6Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
7. 7In a small bowl, mix together the soy sauce, fish sauce, and black pepper. Pour the sauce over the shrimp and vegetables in the skillet.
8. 8Stir everything together until the shrimp and vegetables are evenly coated with the sauce.
9. 9Cook for an additional 1-2 minutes, allowing the flavors to meld.
10. 10Remove from heat and garnish with fresh cilantro if desired.
11. 11Serve hot and enjoy!