Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Recipe Tip
If you use regular soy sauce instead of coconut aminos, use about 1/3 cup and increase the amount of sugar to taste.
Nutrition Facts (per serving)
| 391 | Calories |
| 13g | Fat |
| 45g | Carbs |
| 21g | Protein |
