Too tired to make an elaborate dinner? Here’s a super-quick, super-delicious, and super-thyroid-supporting stir fry. It has iodine- and selenium-rich foods, goitrogen-reduced cruciferous veggies, and is 100% gluten-free.
Your thyroid is going to love it!
Recipe: Shrimp and Veggie Stir-Fry
Serves 4
2 tbsp extra virgin olive oil
1 lb fresh Brussels sprouts, halved
2 cups mushrooms, sliced
1/4 tsp salt
½ pound shrimp, fresh or defrosted
Sauce
1 tsp honey
2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)
2 cloves garlic, minced
2 dashes cayenne pepper, optional
Instructions
Heat wok or large skillet with oil.
Add Brussels sprouts and fry until they’re golden (4-5 minutes).
In a bowl, make the sauce by combining the honey, aminos/tamari, garlic, and cayenne, if using.
Add mushrooms and salt and fry for 1-2 minutes.
Add shrimp and fry until they’re cooked and turn pink.
Add sauce to skillet. Toss and cook until heated through.
Serve & enjoy!
Tip: Serve on a bed of cooked rice or quinoa.
