Since eating spoonfuls of hot sauce is frowned upon and kind of gross, I knew I wanted to make a recipe for my homemade chili garlic sauce. Ok well maybe I wanted to make the recipe first then made the chili garlic sauce. This is a chicken or the egg dilemma. Either way I’m happy I made this recipes. I was attempting to recreate one of my favorite appetizers from a local restaurant back home. While it didn’t quite taste like what I was aiming for, the results were equally as delicious! I am already planning to use this spicy orange sauce on chicken! This is a small serving for two people, but it is easy to double for more people.
3/4 pounds peeled and deveined medium-large shrimp
1/2 Tbls arrowroot powder
2 Tbls orange juice, fresh squeezed
1 Tbls coconut aminos
1 Tbls honey
1/2 Tbls rice vinegar
1 Tbls paleo chili garlic sauce
1 Tbls olive oil or ghee
1/2 Tbls fresh ginger, minced
2 garlic cloves, minced
Place shrimp in bowl and toss with arrowroot powder. Make sure shrimp is evenly coated.
In a small bowl whisk together orange juice, coconut aminos, honey, rice vinegar and chili garlic sauce.
Heat olive oil or ghee in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir until garlic becomes fragrant. This will only take 10-15 seconds. Add shrimp and cook for 3 minutes. Add in sauce and cook for additional 2 minutes. Remove shrimp with a slotted spoon. Continue stirring sauce for another 2-4 minutes until it thickens. Drizzle over shrimp. Serve on top of baby spinach or fried cauliflower rice here.
Recipe adapted from Cooking Light.