My daughter loves shrimp. If I let her she would have shrimp for breakfast, lunch, and dinner. I am always looking for ways to make our normal shrimp dishes taste different so my husband and I don’t pull our hair out. This recipe was developed by my families love for spice, Chinese food, and shrimp.
1 Tbs. Coconut oil
1 lb. Shrimp Peeled and deveined
Salt and pepper
1/4 cup coconut amnios
1 tsp. grated ginger
2 tsp. grated garlic
1 Tbs. balsamic vinegar
1tsp. Maple syrup
Get a pan nice and hot, I like to use enameled caste iron skillet, mine is Le Creuset. Add oil to pan, wait for it to melt. Add shrimp, DO NOT CROWD THE PAN, season with salt and pepper. Quickly sauté so they are browned but not cooked through. You may have to do this in batches depending on the size of your pan. Add browned shrimp to a clean bowl.
Mix coconut amnios, ginger, garlic, balsamic, maple syrup, and Sriracha. Turn pan to medium-low, add sauce to pan until it slightly thickens, add shrimp, toss to coat. Keep in pan for 1-2 minutes or until the shrimp are cooked through.
I like to serve mine with steamed broccoli or green beans on top of brown rice or quinoa. Enjoy!