MAKES 2 SERVINGS
Macros: 296 cal, fat 1g, carbs 57g, protein 15g, fibre 1g
16 large shrimp
4 lettuce cups
1/3 cup raw honey
1/4 cup coconut aminos or soy sauce
1/2 juice of lime
2 tbsp sriracha
1 tbsp rice vinegar
1/4 tsp sea salt
1 tbsp minced garlic
1 tbsp arrowroot powder + 2 tbsp water (mix together)
Garnish: red pepper flakes
In pan add shrimp to saute on medium heat.
Prepare sauce by adding honey, coconut aminos, lime, sriracha, rice vinegar, sea salt & garlic cloves and mix. Once shrimp finish sautéing, remove from heat and place on plate.Allow pan to cool down (**important)
Let pan cool down for 5 minutes or so. Add shrimp back in on medium to low heat and pour sauce mixture in. Continually stir and add mixture of arrowroot + water.
Continue to stir sauce with shrimp until it begins to thicken. (heat should be medium to medium low) It’s important for the pan to not get too hot here.
Once the sauce thickens, you can remove from heat and allow shrimp to soak up the sauce. Serve on lettuce cups. Each serving is 2 lettuce cups with 8 shrimp total.