Ingredients
4
4 servings
- •1 pound frozen raw shrimp, peeled and deveined
- •0.5 cup coconut aminos
- •1 teaspoon grated fresh ginger
- •1 teaspoon minced fresh garlic
- •1 teaspoon brown sugar, or to taste
- •1 tablespoon rice wine vinegar
- •1 teaspoon sesame oil
- •2 teaspoons cornstarch
- •2 teaspoons water
- •2 cups steamed white rice
- •1 tablespoon sliced green onions
- •1 teaspoon sesame seeds
Instructions
- Place frozen shrimp in a single layer on a metal pan and set aside.
- Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
- Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
- Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 391
- Carbohydrate: 45g
- Fat: 13g
- Fiber: 1g
- Protein: 21g
- Sugar: 0g
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