Satisfy your palate with something tangy and sweet without the carbs. This Sweet’n Sour Garlic Shrimp Stir Fry with Miracle Rice is absolutely scrumptious!

INGREDIENTS:

​​2 large oranges
1 Tbsp Coconut Secret Coconut Nectar
​​2 Tbsp Coconut Secret Coconut Aminos Garlic Sauce or Teriyaki Sauce
1 Tbsp Coconut Secret Coconut Vinegar
​​1 Tbsp cornstarch or arrowroot powder
​​32 jumbo shrimp, peeled, deveined (18 ounces)
​1/4 tsp salt
​​ground black pepper
​​1 Tbsp Nutiva coconut oil, divided
​​5 cloves garlic, minced
​​1 Tbsp finely minced fresh ginger
​2 scallions, whites thinly sliced, greens cut into 2-inch lengths
​​1/4 to 1/2 tsp red pepper flakes (optional)
Miracle Rice, ready to eat rice for serving the spicy shrimp, 3 bags

DIRECTIONS:

1. Finely grate the zest from 1 orange, about 2 teaspoons. Juice both oranges into a bowl (makes ~ 3/4 cup).​​

2. Whisk in the Coconut Nectar, Coconut Aminos, and vinegar with 1 tablespoon of water. ​​In a small bowl, combine the arrowroot powder with 1 tablespoon of the orange-sauce mixture to form a paste, then stir that back into the bowl with the rest of the mixture.

3. ​​Pat the shrimp dry with paper towels and season both sides with salt and pepper. ​​In the largest skillet or wok, heat 1 teaspoon of the oil over medium-high heat until hot. Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate. Repeat with another 1 teaspoon oil and shrimp. Set aside.

4. ​​Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the sauce mix and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.

5. ​​Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce. ​​Divide the shrimp among 4 bowls and serve with the Miracle Rice. SO GOOD!