Sweet and Sour Shrimp
with sugar snap peas and peppers over cauliflower rice

Name: Sweet and Sour Shrimp
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, chopped; 1/2 lb Sugar snap peas, trimmed; 3 cloves Garlic, minced; 2 Bell peppers, sliced ((any color you want)); 1 lb Shrimp, peeled and deveined; 2 Tbsp + 1 1/2 Tbsp Arrowroot powder; 2/3 cup Chicken stock; 1 1/2 Tbsp Tomato paste; 1 Tbsp Rice vinegar; 1 Tbsp Coconut / Bragg's aminos; 1 1/2 Tbsp Honey; 1 Tbsp + 1 1/2 Tbsp Cooking oil; 1/2 Lemon, juice of; 24 oz Cauliflower, small, florets; 1 1/2 Tbsp Butter

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We're learning all about flavors in this flavor post and this dish shows how a bit of sweet and sour makes a delicious stir-fry sauce!
Smarts: For stir-fries, saute the proteins first since they cook differently than the rest of the veggies.

Dependency

Cauliflower Rice Bowl with Chicken

Ingredients

Metric

Servings:

Sweet and Sour Shrimp:

Onions - 1 , chopped
Sugar snap peas - 1/2 lb , trimmed
Garlic - 3 cloves , minced
Bell peppers - 2 , sliced ((any color you want))
Shrimp - 1 lb , peeled and deveined
Arrowroot powder - 2 Tbsp + 1 1/2 Tbsp
Chicken stock - 2/3 cup
Tomato paste - 1 1/2 Tbsp
Rice vinegar - 1 Tbsp
Coconut / Bragg's aminos - 1 Tbsp
Honey - 1 1/2 Tbsp
Cooking oil - 1 Tbsp + 1 1/2 Tbsp
Lemon - 1/2 , juice of

Cauliflower Rice (for 2 nights):

Cauliflower, small - 24 oz , florets
Butter - 1 1/2 Tbsp

Prep

Cauliflower rice - This makes enough for tomorrow night’s dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. Reserve half for tomorrow night. (Can be done up to 4 days ahead)
Onions / Sugar snap peas / Garlic / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
Shrimp - Defrost, rinse, and pat dry. Toss with first part of arrowroot powder and some salt and pepper.
Make stir-fry sauce - Mix together chicken stock, tomato paste, rice vinegar, aminos, honey, and second part of arrowroot powder.

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Make

Heat up a wok over medium-high heat. Add first part of cooking oil to wok and then shrimp to heated oil. Saute until shrimp is pink on the outside, ~4 minutes. Remove from wok and set aside.
Return wok to medium-high heat and add second part of cooking oil. Add onions to heated oil and then saute for 3 to 4 minutes, until softened.
Next add in snap peas with garlic; saute for 1 minute.
Add in peppers and then push all ingredients to the side, forming a donut hole in the middle. Give your stir-fry sauce a stir (to mix up any arrowroot powder that has settled to the bottom) and pour it into the hole. Wait for it to darken, bubble, and thicken (1 to 2 minutes) before adding shrimp back to the wok.
Toss until all ingredients are coated in sauce. Finish with lemon juice and then season to taste with salt and pepper.
Enjoy over cauliflower rice (remember to save half the cauliflower rice for tomorrow night).

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