Description
If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce, that is a bit thinner in consistency and sweeter in taste than soy sauce. Sweet and full of umami, this recipe works as a light lunch, or as a main, with some steamed broccoli or a salad as a side.
Ingredients
- 1 pound frozen raw shrimp, peeled and deveined
- ½ 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 (Optional)
- 1 teaspoon sesame seeds (Optional)
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.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4