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Week of 10/20/14

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

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Sweet and Sour Shrimp
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
Tags
Low Calorie
Proteins
Shellfish
Cuisines
American
Save recipe
110

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Onions / Sugar snap peas / Garlic / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
  3. Shrimp - Defrost, rinse, and pat dry. Toss with first part of arrowroot powder and some salt and pepper.
  4. 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

  1. 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.
  2. 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.
  3. Next add in snap peas with garlic; saute for 1 minute.
  4. 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.
  5. Toss until all ingredients are coated in sauce. Finish with lemon juice and then season to taste with salt and pepper.
  6. Enjoy over cauliflower rice (remember to save half the cauliflower rice for tomorrow night).

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