Who doesn’t love a restaurant-quality meal from the comfort of home? This recipe gives all the takeout vibes but healthier and with no added sugar! Pair this with my coconut brown rice recipe and your favorite vegetable for a balanced meal.
Crispy Sweet and Sour Shrimp
4
servings10
minutes10
minutes20
minutesIngredients
- Shrimp
1 lb 1 shrimp, peeled and deveined
1/3 cup 1/3 all purpose flour (gluten free, if needed)
2 tbsp 2 tapioca flour
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 salt
1/2 tsp 1/2 ground black pepper
cooking oil (recommend sesame or peanut but olive oil works, too)
sesame seeds, for serving
crushed red pepper flakes, for serving
- Sauce
1 1 orange, juiced
3 tbsp 3 coconut aminos (or soy sauce)
1 tsp 1 sesame oil
1 tsp 1 rice vinegar
1-2 tsp 1-2 sriracha (depending how much you like spicy food)
1 tbsp 1 honey
1 tsp 1 fresh ginger, grated
4 cloves 4 garlic, minced
1 tsp 1 tapioca flour
Directions
- Make the shrimp: in a large bowl, combine all purpose flour, tapioca flour, garlic powder, salt and pepper. Mix.
- Rinse your shrimp with cold water and leave wet. Add shrimp to the flour bowl. Mix well until all pieces are evenly coated.
- Heat a large skillet over medium heat with a drizzle of cooking oil. Once the skillet is hot, add shrimp. You might have to do a few batches to prevent shrimp crowding.
- Cook for ~2 min per side, or until the shrimp turn pink and are no longer translucent inside. Place cooked shrimp aside on plate lined with paper towels.
- Make the sauce: in a small saucepan, add all the ingredients for the sauce, whisk, and bring to a boil. Reduce heat to medium low and let it simmer until thickened.
- Pour sauce over shrimp and serve with rice and veggie of your choice! Top with sesame seed and crushed red pepper flakes.
Notes
