If ever a shrimp recipe was meant to be made for everyone to enjoy, this is it! We loved the spices in the recipe which enhanced the flavour of the shrimp and did not mask or overpower it. We think that this recipe should be within everybody’s reach and within everyone’s ability to make. We are confident that whoever you share the recipe and/or the meal with will thank you for doing so!
¼ cup beef or chicken bone broth
1 tbsp wheat-free tamari, or ¼ cup coconut aminos
1 tsp unseasoned rice vinegar or coconut vinegar
¼ tsp toasted (dark) sesame oil
¼ tsp grated fresh ginger
¼ tsp hot sauce, or more to desired heat
¼ tsp guar gum (optional, for thickening)
1 tbsp coconut oil
¼ cup diced red bell peppers
¼ cup diced green bell peppers
340g (12oz) medium shrimp, peeled and deveined
2 cloves garlic, minced
Chopped pili nuts or sliced almonds, for garnish
Chopped fresh chives or scallions
- Make the sauce:
In a small bowl, combine the broth, tamari, vinegar, sesame oil, ginger, and hot sauce. If using, sift in the guar gum and whisk until well combined. Place aside.
- In a wok or large cast-iron skillet, heat the oil over medium-high heat. Stir-fry the bell peppers for 2
minutes, or until tender. Stir-fry the shrimp for 3 minutes, or until they are pink. Cook for 1 minute more after adding the garlic. Reduce the heat to low, add the sauce, and cook for 4 minutes, or until the sauce thickens. Take the pan off the heat and place it on a platter.
- If using, garnish with chopped pili nuts and chives. Refrigerate in an airtight container for up to four days. To reheat, heat for about 5 minutes in a lightly greased skillet over medium heat, stirring occasionally.
2 servings per container
- Amount Per ServingCalories192
- % Daily Value *
- Total Fat
- Saturated Fat 2.7g 14%
- Sodium 247mg 11%
- Total Carbohydrate
- Sugars 6g
- Protein 10.1g 21%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.