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!
